Name: Toddler-Friendly Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Butternut squash - ½ medium; Onion, chopped - ½ medium; Garlic, minced - 4 cloves; Minced fresh ginger - 2 teaspoons; Unsalted butter - 1 tablespoon; Chicken stock - 4 cups; Curry powder - 1 teaspoon; Ground cumin - ¼ teaspoon; Ground allspice - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Half-and-half, or more to taste - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Toddler-Friendly Butternut Squash Soup

1. Butternut squash - ½ medium

2. Onion, chopped - ½ medium

3. Garlic, minced - 4 cloves

4. Minced fresh ginger - 2 teaspoons

5. Unsalted butter - 1 tablespoon

6. Chicken stock - 4 cups

7. Curry powder - 1 teaspoon

8. Ground cumin - ¼ teaspoon

9. Ground allspice - ¼ teaspoon

10. Salt and ground black pepper to taste - ¼ teaspoon

11. Half-and-half, or more to taste - ¼ cup

How to cook deliciously - Toddler-Friendly Butternut Squash Soup

1. Stage

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.

2. Stage

Cut butternut squash in half; scoop out and discard seeds. Place squash halves, cut-sides down, on the prepared baking sheet.

3. Stage

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.

4. Stage

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.

5. Stage

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.