Butternut squash… it’s so tender and delicious! It pairs well with carrots, and if you want to add a touch of spice, cinnamon is a perfect choice 🙂
I decided to make a velvety soup for baby using butternut squash, perfect for an evening meal (without meat or fish, great for a good night’s sleep).
Some spices can be introduced to baby’s diet from 6 months, so why not awaken their taste buds with a new flavor every day? For sensitive babies or those who haven’t tried cinnamon yet, I suggest setting aside a small portion of the soup with a little cinnamon and testing it with baby before adding it to the whole soup and realizing that baby doesn’t like it at all…
This butternut squash velvety soup recipe is really simple and quick to make. I recommend having a good peeler on hand for the squash! If I can recommend one that I use all the time, it’s this one: Zyliss fruit and vegetable peeler (I also have their tomato peeler from the same brand). It’s waste-free, and the ergonomics are perfect!
Now, let’s get to it.
Here’s what you’ll need to make this butternut squash, carrot, and cinnamon velvety soup recipe for baby (from 6 months):
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- - 1.6 lb butternut squash (peeled and cubed) (720g)
- - 8.5 oz carrots (peeled) (240g)
- - a pinch of cinnamon
- - 2 tablespoons of fresh cream
We’ll start with the butternut squash. Begin by washing it, like all our vegetables. Personally, I want to remove the skin because I believe the outer layer of a fruit or vegetable comes into contact with too many parasites. If we can eliminate them, it’s better for the baby. But I know some people leave it on; it’s a personal choice.
So, I want to remove the skin, and there are 2 methods:
1 – Microwave: Use a fork to prick the butternut squash all over (similar to pricking the bottom of a pie crust), then microwave it for 5 minutes. Afterward, cut it in half lengthwise, remove the seeds, and return it to the microwave for 10 minutes. The squash will soften and be easy to peel.
2 – Peel it using the peeler mentioned above: I believe this method preserves the nutrients. Cut the butternut squash into approximately 2cm (0.8 inch) thick slices, then peel the skin using the peeler on each slice. It should take less than 2 minutes for the entire squash. It’s very quick!
Next, cut the butternut squash into cubes and place them in the steamer basket.
Moving on to the carrots: Wash, peel, and slice them into rounds. Place the carrot slices on top of the butternut squash cubes in the steamer basket.
Start steaming. I cooked it for 15 minutes under pressure using the Cookeo with these quantities. I recommend steaming for 20 to 25 minutes (taste during cooking, being careful not to burn yourself – the vegetables should be tender!).
Once the vegetables are cooked, transfer them to a blender along with some cooking water. Add the cooking water gradually until you reach the desired consistency for a velvety soup. Add more water if you prefer a soup…
Finally, add the 2 tablespoons of fresh cream. The cinnamon will be added when serving to the baby, a small pinch per portion.
With these quantities, I obtained about 1 liter of soup. So, either you’re feeling greedy and want to keep some for yourself (:D) or you can freeze portions for future baby meals. I use multi-portion molds from Beaba, which are very convenient!
Happy cooking to all, and bon appétit to your baby!
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