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:
- Preheat oven to 350
- Cut squash in half and scoop out stringy goop and seeds.
- Slice a line of skin off apples (to prevent exploding. I forgot to do this. My oven is covered in appley goodness.)
- Place squash and apples flesh side up in a pan and put in oven.
- Cook for 1 hour or until tender.
- Allow to cool.
- Puree in a food processor or blender, adding stock and water slowly.
- Pour puree into a soup pot and add cinnamon and brown sugar.
- Simmer, stirring often.
- Allow to cool.
- 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.