Curry Apple Butternut Squash Soup

Aright this is a two for one dish. I roast the butternut squash, take half for baby food, and use the rest to make this amazing soup. The squash freezer so well, and since its one of the foods my pediatrician recommended as the first food in the orange family, I need to make the most of this versatile vegetable.

 I roast 2- 3 large squash at a time. This makes enough for both dishes, but only dirties one pan, and the food processor once. The fewer dishes I have to do, the better. So puree all the squash in the food processor. Fill two ice cube trays and freeze. Leave the rest of the squash into the food processor and add the rest to make a rich and creamy soup. 

Baby food in mini muffin tins

To make the baby food

1 butternut squash, quartered and with seeds and membranes removed. 

Heat the oven to 400 degrees. Place the squash in a baking dish and put in the oven.  Roast for 40 minutes. It’s done when you can easily pierce it with a fork. Remove from oven and scoop out the flesh and the skin. Put in a food processor. Place in ice cube trays and freeze. When ready to use, remove ice cube from freezer, microwave for 30 seconds. Thin out with breast milk or formula. Don't add the formula or breast milk before freezing.

Two butternut squash soup

Curry Apple Butternut Squash Soup

1 butternut squash, quartered, and with seeds and membranes removed

2 Tbsp. olive oil

1 large onion, roughly chopped

1 large apple, seeds removed roughly chopped

1 Tbsp. curry powder

1 tsp. black pepper

1 tsp. salt

2 c. warm chicken broth (can use vegetable)

Roasted squash

Heat the oven to 400 degrees. Place the squash in a baking dish and put in the oven.  Roast for 40 minutes. It’s done when you can easily pierce it with a fork. While this is roasting, heat olive oil in a skillet. Add the onions and apples. Cook until slightly golden brown. Add the curry powder, salt, and pepper. Cook for 5 minutes.  Remove the squash from oven and scoop out the flesh and the skin. Put in a food processor. Add the apple-onion mixture and the warmed chicken broth. Puree until smooth. If it’s too thick you can slowly drizzle in some more broth until you get the consistency you like. I enjoy mine a little on the thick side. 

Finished soup, garnished with cilantro

To Freeze: Place in a freezer safe container, place plastic wrap directly onto the soup, then put the lid on. This will prevent the lid from sticking.

To Reheat: 

Stovetop: Put into a sauce pan, add 1/4 c broth and place a tight fitting lid on the pot. Cook until warmed through. 

Microwave: Remove the plastic wrap and leave the lid slightly off to allow steam to escape. Place in the microwave for 3-5 minutes.