Easiest recipe for you and baby-Butternut Squash Soup

This is the easiest way to make yourself a healthy and delicious lunch or dinner, while also making your baby a healthy meal at the same time. One small butternut squash makes enough for 8 jars of baby food and 1 large bowl of soup. You can alter any amount of the seasonings to your taste.

As mentioned in a previous post, butternut squash is one of the first foods you can feed your baby. Winter squash, such as butternut, is packed with vitamins, beta-carotene and calcium.

The Easiest Butternut Squash Soup:
Makes 1 large bowl and 8 jars of baby food (Makes 2-3 bowls of soup without baby food)

Ingredients:
1 small butternut squash
1-2 cups chicken stock or vegetable stock
Pinch of cinnamon
1-2 tbsp maple syrup
Salt and Pepper

1. Peel and dice the butternut squash into 1" cubes. Place in a pot of boiling water and cook until softened; about 20-30 mins.

2. Once the squash is soft, drain water and transfer half of the squash to a blender. To make baby food, add water and blend until smooth. Store in containers for 3-5 days or freeze for 2-3 months. To make the soup, add enough broth to puree smooth; add in cinnamon, maple syrup, salt and pepper to taste; blend together. Add in more stock to get the consistency you desire. Continue with the rest of the squash. Serve with a touch of heavy cream or plain yogurt.

This is the easiest way to make yourself a healthy and delicious lunch or dinner, while also making your baby a healthy meal at the same time. One small butternut squash makes enough for 8 jars of baby food and 1 large bowl of soup. You can alter any amount of the seasonings to your taste.

As mentioned in a previous post, butternut squash is one of the first foods you can feed your baby. Winter squash, such as butternut, is packed with vitamins, beta-carotene and calcium.

The Easiest Butternut Squash Soup:
Makes 1 large bowl and 8 jars of baby food (Makes 2-3 bowls of soup without baby food)

Ingredients:
1 small butternut squash
1-2 cups chicken stock or vegetable stock
Pinch of cinnamon
1-2 tbsp maple syrup
Salt and Pepper

1. Peel and dice the butternut squash into 1" cubes. Place in a pot of boiling water and cook until softened; about 20-30 mins.

2. Once the squash is soft, drain water and transfer half of the squash to a blender. To make baby food, add water and blend until smooth. Store in containers for 3-5 days or freeze for 2-3 months. To make the soup, add enough broth to puree smooth; add in cinnamon, maple syrup, salt and pepper to taste; blend together. Add in more stock to get the consistency you desire. Continue with the rest of the squash. Serve with a touch of heavy cream or plain yogurt.