Soup is one of the best and easiest ways to pack your baby with nutrients and given that today in Ireland is wet, miserable and cold I thought I would stock the freezer up with some delicious goodness.
Thanks to teething Oscar has been unwell the last few days and soup is one of those foods that I know will be easy for him to eat without much effort. This soup is incredibly easy to make and the blend of flavours are super soothing. It can be easily be drank through a sippy cup or alternatively cut brown bread into little squares and let them soak it up.
It will have your baby feeling warm from the inside out in no time.
Peel the butternut squash using a regular potato peeler, slice down the middle then remove the seeds. Cut into chunks roughly all the same size then place on a baking tray.
Add to the tray the onions which should be peeled and quartered and then the garlic. I leave the skins on when roasting as it helps to keep it flavoursome and stops it going dry.
Drizzle the vegetables with a little olive oil and then roast for about 30 minutes until the butternut squash is soft enough to stick a knife through.
When the vegetables are cooked take the garlic out of the skin and then add everything (not the skin) to a large pot.
Add all of your remaining ingredients except for the yogurt to the pot and heat up slowly until it is piping hot.
Using a stick blender, blend everything until it is smooth and there is no lumps. Remember you are looking for a consistency that can be sucked up through a straw. If you need to add more water do so a 1/4 cup at a time.