⏰ Prep 60 minutes
👶🏻 Suitable from 6 months
❄️ Store in the fridge for up to 3 days, or freeze for up to 3 months. If the soup is too thick after re-heating, simply add a splash of broth to thin it.
This very simple to make butternut squash soup is unbelievably creamy, satisfying, and so flavorful! Sure to be loved by kids of all ages!
1 butternut squash
3-4 tablespoons olive oil, plus extra for brushing the squash
Salt & pepper to taste
750ml vegetable broth*
*NOTE: avoid or reduce the broth if cooking for babies, I usually adjust my meal with salt/stock after having serve my little one
Heat the oven to 180° C.
Trim the stem end of the squash, slice in half lengthwise and then slice each piece in three. Scoop out the seeds.
Brush or spray the cut side of the squash with some olive oil and season with salt and pepper.
Place each piece of squash, cut-side-down onto a baking sheet and roast the squash until soft inside, 30-40 minutes.
When the squash is ready remove from the oven.
Heat 3-4 tablespoons of olive oil in a soup pan over medium heat, and then add the chopped onion. Cook until softened.
When the squash is cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and then place the squash into the pot with the onion.
Add 2/3 the broth (500ml), bring to a boil and simmer for 5-10 minutes.
Blend the soup using an immersion blender or transfer to a high speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add more broth.
Adjust with salt and pepper.
Serve with some crusty bread and a sprinkle of Parmesan, if desired.
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