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

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.