Butternut Squash Soup Oh Baby Recipes

EASY BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

BUTTERNUT SQUASH SOUP - OH BABY

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.

BUTTERNUT SQUASH SOUP FOR BABIES / TODDLERS / KIDS

Steps:

• In a large pot over medium heat, combine all ingredients except the crushed tomatoes. Add the tomatoes / tomato paste (the acid) at the end, it will bring some complexity to the sweetness and cut the blandness.For extra flavor, I recommend sautéing the onion and garlic beforehand in a tablespoon of ghee/ butter or olive oil. But that step is optional if you'd like to save some time.
• Cook the soup until it reaches a simmer. Then reduce heat, cover and simmer for about 20-25 minutes, or until all vegetables seem tender.
• You will need a traditional blender to puree the butternut soup. Do that in batches if you blender is small. Another option is blending only half of it and leaving the other half chunky to give it some texture. Older kids usually prefer some texture in their soups.
• Taste and add more seasonings. Add extra salt (babies 12 months and up) if needed, to taste.

ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY CROUTONS

Steps:

• Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
• Place cut side down on baking sheet.
• Bake for 30-40 minutes or until flesh of squash is fully softened.
• On a low heat, saute onion in butter and oil until soft and browning.
• Add garlic and saute until fragrant and soft.
• Remove roasted squash from skin and put into soup pot.
• Add stock and bring soup to a boil.
• Reduce heat to a simmer and add seasoning and herbs.
• Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
• While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
• Serve with chopped green onion and/or croutons.

BABY OR TODDLER SQUASH AND RICE SOUP

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.

ROASTED BUTTERNUT SQUASH FOR BABY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
• Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
• Scoop out the squash flesh and mash in a bowl.