BUTTERNUT SQUASH SOUP FOR BABIES / TODDLERS / KIDS
Butternut squash soup for babies (6-7 month+) toddlers, and older kids - gluten, dairy and grain free + baby GAPS friendly and for older kids. An ideal food for weaning babies, it's warm and soothing for a developing digestive system. This butternut squash soup is one of the easiest ways to include squashes / pumpkins in a baby's diet, including toddlers and older kids. Whether you're doing baby led weaning or not, this is a delicious way to prepare butternut squash for babies.
Provided by ThrivingNest
Categories Main Course Soup
Time 42m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 oz, Calories 11 kcal, Protein 0.52 g, Carbohydrate 2.33 g, Sugar 0.61 g, Fat 0.14 g
TODDLER-FRIENDLY BUTTERNUT SQUASH SOUP
A tasty fall and winter soup that even my baby and toddler love! There are rarely leftovers if I don't double the recipe. I modified a few recipes to come up with something that my family really enjoys!
Provided by 4eversmiling
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil and pour in 1/4 cup water.
- Cut butternut squash in half; scoop out and discard seeds. Place squash halves, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until squash is soft when poked with a fork, about 1 hour. Remove from the oven and set aside until cool enough to handle. Scoop flesh out into a bowl and discard skins.
- Meanwhile, melt butter in a pot over medium heat. Add onion, garlic, and ginger; saute until onion is translucent, 5 to 7 minutes. Add chicken stock, butternut squash, curry powder, cumin, allspice, salt, and pepper.
- Puree soup with an immersion blender until smooth. Bring to a simmer and cook until warm, about 10 minutes. Stir in half-and-half before serving.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 18.4 g, Cholesterol 15.4 mg, Fat 4.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 942.6 mg, Sugar 4.3 g
TODDLER-FRIENDLY BUTTERNUT SQUASH CASSEROLE
I made this recipe for a teething toddler who was getting tired of macaroni and cheese.
Provided by William Mihalo
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h20m
Yield 10
Number Of Ingredients 7
Steps:
- Bring 2 large pots of lightly salted water to a boil. Add squash cubes to 1 pot; reduce heat to medium-low and simmer until tender, about 20 minutes. Add elbow macaroni to the other pot and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain both.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch casserole dish.
- Place drained squash in the bowl of a food processor; puree until smooth. Transfer to a large bowl and add cooked macaroni, carrots, sour cream, carrots, Cheddar cheese, and mozzarella cheese. Stir until fully combined. Pour mixture into the prepared dish and sprinkle Italian seasoning on top.
- Bake uncovered in the preheated oven until golden brown and bubbly, about 40 minutes.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 36.2 g, Cholesterol 24.1 mg, Fat 7.9 g, Fiber 4.3 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 145 mg, Sugar 5.2 g
BABY FRIENDLY BUTTERNUT SQUASH RISOTTO
Simple and delicious vegetarian butternut squash risotto - suitable for all the family, and perfect for baby led weaning! Makes 2 adult and 2 toddler sized portions.
Provided by Pollyetta
Time 55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut the butternut squash into cubes and place in a large pan. Pour in enough stock to cover the cubes (should be roughly a third of the stock) and simmer for 20 minutes or until the cubes are soft and most of the stock has been absorbed.
- When the butternut squash cubes are half way through cooking, dice the onion and place in a large frying pan with the olive oil. Fry gently for 5 minutes until the onions become soft and transparent but not too browned.
- Add the butter, garlic, mixed herbs and nutmeg and stir thoroughly for 2 minutes on a low heat.
- Add the risotto rice to the frying pan and stir thoroughly again for 2 minutes on a low heat to coat the rice.
- Add the butternut squash cubes to the frying pan and stir thoroughly again, then start to add a ladle full of the remaining stock to the rice mixture.
- Stir the mixture as you go, letting the rice absorb most of the stock before you add another ladle full. Depending on how much stock was used for the butternut squash cubes, you may need to add a couple of ladles of hot water to get the right consistency and to make sure that the rice is fully cooked. This should take about 25 minutes on a medium heat. The risotto should be a creamy consistency, similar to thick soup. The rice should be slightly al dente, although you may want to cook it a little more for babies/toddlers so that it is easier to chew.
- Add pepper to taste and a sprinkle of grated cheese to serve (we like cheddar or vegetarian Parmesan). The risotto can also be rolled into small balls which are easier for little fingers to handle. Enjoy!
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