Baby Or Toddler Squash And Rice Soup Recipes
BABY OR TODDLER SQUASH AND RICE SOUP
New recipe try for baby/toddler.
Provided by coley67
Categories Butternut Squash Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Blend butternut squash and water together in a food processor until smooth. Slowly mix brown rice into squash mixture until desired consistency is reached; stir in yogurt.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 17 g, Cholesterol 0.5 mg, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 11.5 mg, Sugar 2.6 g
BABY OR TODDLER SQUASH AND RICE SOUP
New recipe try for baby/toddler.
Provided by coley67
Categories Butternut Squash Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Blend butternut squash and water together in a food processor until smooth. Slowly mix brown rice into squash mixture until desired consistency is reached; stir in yogurt.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 17 g, Cholesterol 0.5 mg, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 11.5 mg, Sugar 2.6 g
BUTTERNUT SQUASH SOUP - OH BABY
Wonderful tasting soup. I made this, and the kids ate it all up. These are by kids who don't like squash to begin with.
Provided by Michael Hulak
Categories Vegetable
Time 15m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the squash and cut into golf ball size pieces and put into a 10" stock pot leaving the peels on, but seeds gone.
- Add water into the the stock pot filling just above the squash and turn the temperature to max.
- Boil until squash is done (stab the thing with a fork inside the pot, it should break apart and not stick inside the squash. Takes about 10 minutes).
- Turn the heat off.
- Take the lid or a plate and put it on top of the pot and keep it in place with your thumbs and tilt the squash water out. (this water crap can be used for plants once it cools).
- Dump all the squash chunks into a large bowl or on a large plate.
- Let the thing cool for a few minutes. (Um, 5 minutes or something, skip it if you're man enough to handle the heat).
- The squash peels will be easy to pinch off. Use a spoon if you must like ice cream and take the peels off and put the squash chunks into the stock pot.
- Add the chicken bouillon cube, cream and water.
- Turn the heat to medium with the pot on it.
- Use a hand mixer to mash the crap out of the stuff until smooth.
- Now add the remaining junk to the pot.
- Turn the temp to low and let the thing simmer for a few minutes (this will soften the seeds and whatever).
- Your done - Serve it up.
- Add some bacon bits or fresh coriander green or Louisiana hot sauce.
Nutrition Facts : Calories 232.8, Fat 8, SaturatedFat 4.5, Cholesterol 22.5, Sodium 322, Carbohydrate 41, Fiber 7.1, Sugar 7.3, Protein 5.5
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