This recipe is for 6 month old baby & up

In the colder months I am always craving something nourishing, warm, something that soothes my digestion, and they say what mom feels the baby feels. This butternut squash soup is a perfect way to introduce baby to a little more flavor. Butternut squash soup is a wonderful first food for babies, offering a smooth, creamy texture, has a natural sweetness and mild flavor that’s easy for little ones to eat and digest, while keeping it gentle on young little pallets. If you are in a dinner rut for your little one, this is a great recipe to have for them. I used to always have back up in the freezer when Zion was 7 months old, it saved me so many times. Not to mention it is tasty and packed with lots of essential nutrients like vitamin A, which supports healthy vision and immune function, and fiber, which aids in digestion.

The bright orange color and velvety consistency make it appealing to babies, while the simple ingredients—butternut squash, carrots, onion, a little water or broth, and a dash of gentle seasoning—ensure it’s wholesome and free from unnecessary additives. I like to top mine with a little parmesan cheese and it is absolutely delicious. For older kids you can add some croutons, sourdough bread or make some grilled cheese on the side, yum! This soup freezes really well, I recommend storing any leftovers in the freezer and heating up on a rainy day. To preheat thaw and heat over stove with a little water.

Substitutions:

Butternut Squash: The butternut squash is the star of the show in this soup, you can use a different kind of squash or pumpkin if preferred, like kabocha squash.

Onion: You can replace with 1/4 tsp onion powder

Carrots: I don’t recommend replacing the carrots with another veggie

What you need:

For this recipe you need a blender or hand blender

If you enjoyed this recipe try the Butternut Squash Red Lentil Soup.