Butternut Squash Soup For Babies / Toddlers / Kids
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.
1/3cupcrushed tomatoes(or 1.5 tbsp tomato paste, or lemon juice)
3-4cupsstock(I used beef stock with some meat from the bones)
1tbspfat for frying the onion(butter, ghee, oil, or animal fat)
1tspsea salt(for babies older than 12 months)
coconut cream or sour cream (optional, to garnish)
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.
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.