Rich in Vitamins A, C, B6, Calcium, Iron, Magnesium, Potassium
The great thing about a thick soup is that it can double as a warm meal for a toddler as well as a puree for a 6-month-old. I whipped up this delicious soup in no time flat (the only time-consuming part is roasting the veggies), and the whole family loved it. The trick to making this soup extra delicious is to roast the carrots and potatoes to create a warm winter flavour.
1 butternut squash, quartered
4 medium potatoes, quartered
2 large carrots, peeled and chopped into large pieces
1 small onion, chopped
1 clove garlic (optional)
1 tsp olive oil
1/4 tsp salt
1 tsp cumin
3 cups veggie stock
Wrap each squash quarter in tinfoil and place in oven at 350C for 2-3 hours, or until cooked. Once cooked, place the potatoes and carrots on a baking sheet and toss in olive oil and salt. Roast for about 40 mins, or until soft and potatoes brown on underside. While roasting the vegetables, remove the cooked squash from the skin, and discard seeds. Place the squash in a bowl and set aside.
In a pan, saute onions until translucent, and add vegetable stock. Cook together for about 5 mins.
Once all ingredients are cooked and ready, add to blender. Add cumin. Blend until smooth. Add water or additional vegetable stock until you reach your desired texture.
Serve nice and warm to your toddler. Serve room temp to your baby. Serve hot for mom and dad!