Toddler-Friendly Butternut Squash Soup

This delicious butternut squash soup appeals to toddlers and adults alike with its subtle spices and creamy, pureed texture.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 117 Calories

Ingredients

• 1 tablespoon unsalted butter
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 teaspoon curry powder
• 4 cups chicken stock
• 2 teaspoons minced fresh ginger
• 0.5 medium onion, chopped
• 0.25 teaspoon ground cumin
• 0.25 teaspoon ground allspice
• 0.5 medium butternut squash
• 0.25 cup half-and-half, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil and pour in 1/4 cup water.

Step 2

Cut butternut squash in half; scoop out and discard seeds. Place squash halves, cut-sides down, on the prepared baking sheet.

Step 3

Bake in the preheated oven until squash is soft when poked with a fork, about 1 hour. Remove from the oven and set aside until cool enough to handle. Scoop flesh out into a bowl and discard skins.

Step 4

Meanwhile, melt butter in a pot over medium heat. Add onion, garlic, and ginger; saute until onion is translucent, 5 to 7 minutes. Add chicken stock, butternut squash, curry powder, cumin, allspice, salt, and pepper.

Step 5

Puree soup with an immersion blender until smooth. Bring to a simmer and cook until warm, about 10 minutes. Stir in half-and-half before serving.