Toddler-Friendly Butternut Squash Soup

A tasty fall and winter soup that even my baby and toddler love! There are rarely leftovers if I don't double the recipe. I modified a few recipes to come up with something that my family really enjoys!

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

Ingredients

• ¼ teaspoon ground allspice
• 1 tablespoon unsalted butter
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 teaspoon curry powder
• ¼ teaspoon ground cumin
• 4 cups chicken stock
• ½ medium onion, chopped
• 2 teaspoons minced fresh ginger
• ½ medium butternut squash
• ¼ 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.