TODDLER-FRIENDLY BUTTERNUT SQUASH SOUP

Toddler-Friendly Butternut Squash Soup image

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

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Ingredients

½ medium butternut squash
½ medium onion, chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon unsalted butter
4 cups chicken stock
1 teaspoon curry powder
¼ teaspoon ground cumin
¼ teaspoon ground allspice
salt and ground black pepper to taste
¼ cup half-and-half, or more to taste

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