Butternut Squash Soup For Babies / Toddlers / Kids / BLW
Butternut squash soup for babies (6-7 month+) toddlers, and older kids – an ideal healthy baby food recipe 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 picky eaters that like to avoid vegetables.
Butternut Squash Soup For Babies / Toddlers /Kids
Whether you’re doing baby led weaning or not this is a delicious way to prepare butternut squash for babies. The sweetness and creaminess of this butternut squash soup will make your child ask for more.
Ingredients You Need
- Butternut squash: peeled, deseeded and roughly chopped.
- Celery root (also known as celeriac): it has a distinct earthy taste with a hint of celery-like flavor. Unlike celery stalks, celeriac provides creaminess in soups and makes a healthier substitute for potatoes.
- Onion, garlic and carrot – for flavor and creaminess.
- Meat Stock or Vegetable stock: you can use any, I used homemade beef stock. The purpose is to provide a deep rich flavor, body and extra nutrients.
- Seasonings: bay leaf, nutmeg, coriander, black pepper and salt.
- Garnishes: I like to drizzle on some coconut cream, maybe some sour cream (if dairy is fine) plus some chopped herbs like parsley or dill. But it’s of course optional.
FAQ Butternut Squash Soup
You can start serving butternut squash soup to 6-7 month old babies (starting from 1-2 ounces a day) along with the breastmilk. It’s creamy, nutritious and easy to digest. Just make sure you make a healthy homemade stock for the soup, not a store-bough one – which is usually filled with processed ingredients.
To cook the butternut squash for soup you have 2 options: 1) Peel, cut and simmer with the liquid directly in the soup, or 2) roast the squash in the oven first (to get a more pleasant flavor) and then add it to the soup in the last minutes of cooking.
How To Make The Butternut Squash Soup For Babies
- Prepare and combine your ingredients in a large pot. 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. Also make sure to add the tomatoes / tomato paste (the acid) at the end, it will bring some complexity to the sweetness and cut the blandness.
- Cook. 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.
Add-ins & Variations
Add rice or grains: To add some extra chewy-ness to your soup, feel free to add in some rice, quinoa, farro or other favorite grains.
Add flavor: Roast (caramelize) your veggies before cooking them in the broth, this will give them some more depth of flavor. When roasting your butternut squash you don’t have to peel and chop it. Once it’s out of the oven, you can easily toss everything together in the pot.
Some added cheese like parmesan or cheddar will enhance it’s flavor.
Add some meat from stock for more protein and body.
Tips
You can serve the soup to your baby straight from your blender. Or, make it the day before and reheat it on the stove when ready to serve. This recipe makes about 49 oz of soup so you can feed the entire family or save the portions for later.
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How To Store
- Store leftovers for 3-5 days in the refrigerator.
- Freeze up to 3 months in an airtight container divided in 1 serving portions. Like this Souper Tray for 1/2-cup portions.
- Thaw / reheat – just pop the frozen soup out of the freezer and place in a small pot over medium-low heat. Cover and reheat until heated through.
More Baby Soup Recipes
Have you tried this butternut squash soup for baby? Your feedback is really helpful, please rate and leave a comment below recipe card!
Butternut Squash Soup For Babies / Toddlers / Kids
Ingredients
- 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)
Instructions
Prepare and combine the ingredients
- 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
- 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.
Make it creamy or partially creamy
- 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 serve warm
- Taste and add more seasonings. Add extra salt (babies 12 months and up) if needed, to taste.
Notes
How To Store The Butternut Squash Soup
- Store leftovers for 3-5 days in the refrigerator.
- Freeze up to 3 months in an airtight container divided in 1 serving portions. Like this Souper Tray for 1/2-cup portions.
- Thaw / reheat – just pop the frozen soup out of the freezer and place in a small pot over medium-low heat. Cover and reheat until heated through.
Nutrition
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Delicious both for my baby and for me! 😉
I said the same thing when I made it! 🙂