There's nothing quite like soup. When I went back to work between my babies, I often made soup on a Sunday afternoon or evening. It makes a great lunch to pack and a great way to get some vegetables into my toddler son! This recipe is my mom's. She knows that I love this butternut squash soup, and would often have it ready on the stove when I would come home from university for a weekend.
This recipe is simple to make, dairy-free, and made with simple ingredients you're sure to have on hand, It can be made with either butternut squash or pumpkin, both of which are packed with nutrients essential for growth and development, while being easy to digest. Both squash and pumpkin are a great source of vitamin A, vitamin D, potassium, folate, and b vitamins. It's also a very low-risk allergen, making it a great first-food when introducing solids to your baby. In fact, the first food J-man ever ate was pumpkin! It's also great to introduce babies and toddlers to a variety of spices and seasonings, and curry is a great one as it is mild but full of flavour. J-man loved this soup as a baby and still now as a toddler.
Curried Butternut Squash Soup
Description
This hearty and flavorful curried butternut squash soup is naturally dairy-free, cozy, and perfect for cooler days. Made with roasted squash, warm spices, and wholesome ingredients, it’s both comforting and nourishing.
Ingredients
Instructions
- Preheat oven to 375°F: Slice squash in half and place on a baking sheet, cut side up.
- Season and roast: Brush with oil and sprinkle with cinnamon, salt, and pepper. Bake for 45 minutes or until soft.
- Prep aromatics: Chop the onion and mince the garlic.
- Sauté base: Heat 3 tbsp of olive oil in a soup pan. Sauté onion and garlic for 5–7 minutes until translucent.
- Add broth and spices: Pour in the 900 mL broth and 1 tbsp curry powder.
- Scoop squash: Scoop roasted squash from the skin and add to the pan.
- Simmer: Bring to a boil, then reduce heat and simmer covered for 30 minutes.
- Season: Add salt and pepper to taste.
- Blend: Use an immersion blender to puree the soup until smooth.
- Serve: Enjoy warm as-is or with your favorite toppings.
Notes
Special diet: Naturally dairy-free. For a gluten-free version, make sure to use certified gluten-free broth.Air fryer tip: You can also roast the squash in an air fryer. Cut and season the squash the same way and cook in 20-minute increments to prevent burning.
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