Butternut Squash Soup Your Kids Will Love

Butternut Squash Soup Your Kids Will Love

Butternut Squash Soup Your Kids Will Love

December 25, 2011 By Meagh Leave a Comment

When my daughter tasted this soup, her incredulous delight was priceless.  No one was more surprised than she that it tasted good.  I like it! she kept repeating, licking the spoon like it was cake batter.

This is the most flavorful squash soup I have ever tasted.  Its sweet and savory, creamy and comforting.  Kids like it because its smoothno sneaky lumps or bumps.  Serve with bread (one of my tricks for picky eaters).

Adapted from From Ketchup to Chutney

~3 lbs Butternut Squash (I buy mine already cubed)

4 cups Vegetable Broth (I use the little squares that you mix with boiling water)

1 cup Half & Half (Substituting milk to decrease fat and calories would probably work just finethe squash creates a very thick base)

Preheat your oven to 400. Season the squash with salt and pepper.  Roast on a cookie sheet for 45 – 60 minutes, or until tender.

Ten minutes before the squash is done roasting, in a large stock pot, melt the butter. Add the onions, carrots, and celery and saute until the onions are soft and translucent. (I coarse chop the veggies, then throw them in the food processor before sauteing them.  Maybe an extra step,but feels less labor intensive).  Then add the ginger, cinnamon, tomato paste, and brown sugar. Stir to combine and heat over medium until the sugar is dissolved. Add the vegetable stock and bring to a boil.

When the squash is tender, add it to the pot, along with the Half & Half and canned pumpkin. Return everything to a boil. Use an immersion blender to puree the soup.  Alternatively, you can throw in a food processor or blender.

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Hi! I’m Meaghan. I’m a Registered Nurse with a BSN, currently practicing at a large teaching pediatric hospital in the Northeast.

As a busy mom of two toddlers...

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