Baby Friendly Butternut Squash Soup

Butternut Squash Soup

As the air turns chilly, there is nothing more satisfying than a warm bowl of soup. Butternut squash is the quintessential fall veggie and is the perfect base for this creamy vegan and naturally gluten-free soup. Packed full of vegetables, this is the perfect meal to share with a growing babe as well.

Since this soup is pureed, it’s great for spoon-feeding. For older babies, let them practice fine motor skills with a spoon themselves! This recipe is very versatile and can be made stovetop or in a crockpot and leftovers can be frozen and stored for 4-6 months.

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Butternut Squash Soup

  • Author: Emily
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Category: Soup
  • Method: Stovetop or Crock Pot

Scale

Ingredients

2 T. olive oil

1 medium butternut squash

1 medium yellow onion

1 apple

2 carrots

1 stalk celery

1 t. thyme

32 oz. vegetable stock (or chicken can be substituted)

salt and pepper to taste


Instructions

Peel and seed the butternut squash and chop all veggies into 1-2” chunks. Heat olive oil in large pot. Add celery, carrots and onion. Cook 4-5 minutes or until onions are translucent. Add all other ingredients and bring to a boil. Reduce heat and simmer about 30-45 minutes or until all veggies are tender. Blend with an immersion blender or food processor until smooth. Top with homemade croutons and enjoy.

CROUTONS

1 loaf bread of choice (a baguette or something crusty is amazing, but any bread will do)

¼ cup olive oil

2 t. Italian seasoning (Herbs de Provence use here)

salt and pepper to taste

2 t. garlic powder

1 t. garlic salt

Chop bread into 1” cubes. Toss with seasonings and olive oil. Bake at 375 on a parchment lined baking sheet for 10 minutes or until desired crunchiness is reached. Store in an airtight container for up to a week.


Keywords: butternut Squash, baby food

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  1. This looks so perfect for right now and the croutons look perfectly crunchy. Can’t wait to try this one.