Sweet Fall Squash Soup (6+ months)

On September 29, 2020 by Tricia

This is a good soup for babies who prefer fruits but really need to eat their vegetables. According to Gerry (the hubby), even with all the squash, the soup tastes a lot like applesauce. If you want to use this recipe to make a savory soup, you can always switch out the water with chicken stock, take away an apple and add spices like sage (1/4 t) and ground black pepper (1/2 t).

Yield:

64 oz. / 128 T.

Ingredients:

• 1 medium butternut squash
• 2 small acorn squash
• 2-3 small apples
• 3 c. low sodium chicken stock
• 2 c. water
• ¼ t cinnamon
• ¼ c brown sugar

Instructions:

1. Preheat oven to 350
2. Cut squash in half and scoop out stringy goop and seeds.
3. Slice a line of skin off apples (to prevent exploding. I forgot to do this. My oven is covered in appley goodness.)
4. Place squash and apples flesh side up in a pan and put in oven.
5. Cook for 1 hour or until tender.
6. Allow to cool.
7. Puree in a food processor or blender, adding stock and water slowly.
8. Pour puree into a soup pot and add cinnamon and brown sugar.
9. Simmer, stirring often.
10. Allow to cool.
11. Place in ice cube trays, freeze, and store for up to 6 months.

More ideas: For a smoother consistency, you can use a stick blender and puree the soup farther once it is in the pot. For older babies, boil up some chicken or beef, grind it up a little and throw it in, too.