Butternut Squash Soup Oh Baby Recipes

BUTTERNUT SQUASH SOUP FOR BABIES / TODDLERS / KIDS

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.

SLOW-COOKER BUTTERNUT SQUASH SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

BUTTERNUT SQUASH SOUP - OH BABY

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.