I’m having a bit trouble making my toddler eat his vegetables at the moment. When he first started eating solids, vegetables were IT! Carrots, sweet potatoes, tomatoes, cucumbers, you name it. Well, no that’s actually it. But still! Better than nothing. But now he leaves all his vitamins on the plate.
So what to do?
Well I know he likes certain creamy soups so I thought SOUP! I looked around online for recipes and pinned a few on my Pinterest board, made a shopping list, and went shopping! Then I got home and realized I didn’t get everything on there and didn’t have the ingredients for one single recipe. So I improvised! And I’m sharing it today because it is DELICIOUS and my little boy gobbled it all up in minutes.
– 1 large butternut squash
– 3 carrots
– 1 red pepper
– 1 medium onion
– 2 garlic cloves
– 1 apple
– ~1/4 tsp cinnamon
– ~1 tsp curry
– 4 cups chicken stock
– Salt & pepper
1- Peel and cut the squash in half. Cut first half into small pieces and place on cookie sheet. Cut red pepper in the same way and add to cookie sheet. Add oil and salt+pepper and mix well to coat. Put in oven at 350F while you do the rest.
2- Then cut everything else including the apple. Put in large pan with some fat (I used a mix of butter and coconut oil).
3- Cook the vegetables on medium heat for about 5 minutes, then add the ones from the oven. Mix together and add in stock. Let simmer for about 10 minutes (until all vegetables are soft).
4- Blend in blender or with immersion blender until smooth.
5- Add a swirl of cream on the bowl.
Voilà! Fast, delicious, and full of goodness! I put a bunch in a freezer tray for later and the rest was eaten with great joy over the next 2 days.