Right from the time Kenya first started solids, two of his favorite foods have always been squash and apples. Steamed, baked, pureed, whatever...he loves them. Now that winter ingredients have returned in abundance at the farmer's markets, I was really excited to try out this soup. You would be shocked at how much kids love soup, especially pureed versions that they can drink from a cup or bowl. It really lets them experience control over their dining experience. Kenya truly slurps this recipe up like it's a smoothie. Even better, my husband who's been trying to "lose a few" ate bowl after bowl in an attempt to eat more vegetables. This is a fantastic recipe because it's super healthy, fast to prepare and cook and so easy to make!
Butternut Squash and Apple Soup (6-8 Servings)
- 1 Tbsp Oil, Butter or Margarine
- 1 small onion, chopped
- 1/2 Tsp Salt
- 1 Butternut Squash, peeled and chopped
- 2 apples, peeled, cored and chopped (I like to use sweet apples like fuji or gala)
- 1 Tsp Nutmeg or Curry
- 32 Oz Vegetable Stock
Preparation1. Sauté the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
2. Add the butternut squash, apple, and spices and stir to combine.
3. Add stock and bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until vegetables are tender.
4. Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time).