Toddler Friendly Butternut Squash Soup Recipes
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!
Provided by 4eversmiling
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- 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.
- Cut butternut squash in half; scoop out and discard seeds. Place squash halves, cut-sides down, on the prepared baking sheet.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 18.4 g, Cholesterol 15.4 mg, Fat 4.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 942.6 mg, Sugar 4.3 g
TODDLER-FRIENDLY BUTTERNUT SQUASH CASSEROLE
I made this recipe for a teething toddler who was getting tired of macaroni and cheese.
Provided by William Mihalo
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h20m
Yield 10
Number Of Ingredients 7
Steps:
- Bring 2 large pots of lightly salted water to a boil. Add squash cubes to 1 pot; reduce heat to medium-low and simmer until tender, about 20 minutes. Add elbow macaroni to the other pot and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain both.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch casserole dish.
- Place drained squash in the bowl of a food processor; puree until smooth. Transfer to a large bowl and add cooked macaroni, carrots, sour cream, carrots, Cheddar cheese, and mozzarella cheese. Stir until fully combined. Pour mixture into the prepared dish and sprinkle Italian seasoning on top.
- Bake uncovered in the preheated oven until golden brown and bubbly, about 40 minutes.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 36.2 g, Cholesterol 24.1 mg, Fat 7.9 g, Fiber 4.3 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 145 mg, Sugar 5.2 g
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