From Dish Gwen:
This time of year all I want to eat is hot soup and buttered bread. It’s cold out and there’s something about a steamy bowl of soup that makes winter time feel right. My son is 10 months old and I want to share this experience with him, but chunky chicken soup and beef stew are a little bit out of his league still (even though he does have an impressive 7 teeth already).
Butternut squash makes a perfect soup that both my son and I can enjoy. Plus it’s amazingly quick and easy to make, and it’s a vegan and vegetarian soup with a whole lot of flavor. Sounds too good to be true but it’s really kind of a miracle meal.
Butternut Squash Puree
Ingredients:
1 whole butternut squash, peeled and chopped into large cubes
4 cloves garlic, chopped loosely
½ cup chopped white onion
2 teaspoons salt
1 tablespoon olive oil
1 small dried hot pepper (or 1 tsp red pepper flake – my baby can handle a little spice but feel free to leave it out if you’re worried about it)
2-3 quarts of water
Directions:
In a large pot, sizzle the garlic and onion with olive oil on medium/high heat until they begin to brown. Add in the squash, salt, and red pepper, toss everything together, and cook the squash for 2-3 minutes until it browns a bit. Add enough water to the pot to cover the squash completely, then cover and bring the mixture to a boil. Allow it to boil for a couple of minutes until the squash is soft enough to stab with a spoon.
Turn off the heat and carefully ladle the mixture into your blender. You may have to do this in two parts if your blender is too small to hold everything at once. Puree the mixture until it is a smooth creamy soup, then empty it back into the pot and stir the batches together (if you had to divide it up). Serve in bowls with a dollop of sour cream or plain, and make sure it’s nice and cool before you feed it to your baby.
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