Baby Or Toddler Squash And Rice Soup Recipes

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BUTTERNUT SQUASH SOUP FOR BABIES / TODDLERS / KIDS



Butternut Squash Soup For Babies / Toddlers / Kids image

Butternut squash soup for babies (6-7 month+) toddlers, and older kids - gluten, dairy and grain free + baby GAPS friendly and for older kids. An ideal food for weaning babies, it's warm and soothing for a developing digestive system. This butternut squash soup is one of the easiest ways to include squashes / pumpkins in a baby's diet, including toddlers and older kids. Whether you're doing baby led weaning or not, this is a delicious way to prepare butternut squash for babies.

Provided by ThrivingNest

Categories     Main Course     Soup

Time 42m

Number Of Ingredients 14

4 cups butternut squash (pealed, deseeded, cubed)
1 cup celery root (celeriac) (pealed, cubed)
1 large carrot (pealed, cubed)
1 medium onion (chopped)
4 cloves garlic (chopped)
1/3 cup crushed tomatoes (or 1.5 tbsp tomato paste, or lemon juice)
3-4 cups stock (I used beef stock with some meat from the bones)
1 bay leaf
1/3 tsp coriander powder
1/5 tsp nutmeg
1/4 tsp black pepper
1 tbsp fat for frying the onion (butter, ghee, oil, or animal fat)
1 tsp sea salt (for babies older than 12 months)
coconut cream or sour cream (optional, to garnish)

Steps:

  • In a large pot over medium heat, combine all ingredients except the crushed tomatoes. Add the tomatoes / tomato paste (the acid) at the end, it will bring some complexity to the sweetness and cut the blandness.For extra flavor, I recommend sautéing the onion and garlic beforehand in a tablespoon of ghee/ butter or olive oil. But that step is optional if you'd like to save some time.
  • Cook the soup until it reaches a simmer. Then reduce heat, cover and simmer for about 20-25 minutes, or until all vegetables seem tender.
  • You will need a traditional blender to puree the butternut soup. Do that in batches if you blender is small. Another option is blending only half of it and leaving the other half chunky to give it some texture. Older kids usually prefer some texture in their soups.
  • Taste and add more seasonings. Add extra salt (babies 12 months and up) if needed, to taste.

Nutrition Facts : ServingSize 1 oz, Calories 11 kcal, Protein 0.52 g, Carbohydrate 2.33 g, Sugar 0.61 g, Fat 0.14 g

BUTTERNUT SQUASH SOUP - OH BABY



Butternut Squash Soup - Oh Baby image

Wonderful tasting soup. I made this, and the kids ate it all up. These are by kids who don't like squash to begin with.

Provided by Michael Hulak

Categories     Vegetable

Time 15m

Yield 1 bowl, 4 serving(s)

Number Of Ingredients 14

1 butternut squash
1 cup 10% cream
2 cups water
1 chicken bouillon cube
1 tablespoon ginger, chopped fine
1 tablespoon coriander seed (smashed)
1 1/2 teaspoons cumin
2 garlic cloves, minced
1/2 diced onion
2 tablespoons lime juice
1 teaspoon allspice
1 teaspoon ground cloves
1 dash pepper
1 dash salt, to taste

Steps:

  • Rinse the squash and cut into golf ball size pieces and put into a 10" stock pot leaving the peels on, but seeds gone.
  • Add water into the the stock pot filling just above the squash and turn the temperature to max.
  • Boil until squash is done (stab the thing with a fork inside the pot, it should break apart and not stick inside the squash. Takes about 10 minutes).
  • Turn the heat off.
  • Take the lid or a plate and put it on top of the pot and keep it in place with your thumbs and tilt the squash water out. (this water crap can be used for plants once it cools).
  • Dump all the squash chunks into a large bowl or on a large plate.
  • Let the thing cool for a few minutes. (Um, 5 minutes or something, skip it if you're man enough to handle the heat).
  • The squash peels will be easy to pinch off. Use a spoon if you must like ice cream and take the peels off and put the squash chunks into the stock pot.
  • Add the chicken bouillon cube, cream and water.
  • Turn the heat to medium with the pot on it.
  • Use a hand mixer to mash the crap out of the stuff until smooth.
  • Now add the remaining junk to the pot.
  • Turn the temp to low and let the thing simmer for a few minutes (this will soften the seeds and whatever).
  • Your done - Serve it up.
  • Add some bacon bits or fresh coriander green or Louisiana hot sauce.

Nutrition Facts : Calories 232.8, Fat 8, SaturatedFat 4.5, Cholesterol 22.5, Sodium 322, Carbohydrate 41, Fiber 7.1, Sugar 7.3, Protein 5.5

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