Roasted Butternut Squash with Cardamon Coconut Soup

Name: Roasted Butternut Squash with Cardamon Coconut Soup
Prep time: PT15 minutes
Cook time: PT35 minutes
Total time: 50 min
Yield: 16 Portions

Recipe By Aileen Cox Blundell

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.

Roasted Butternut Squash with Cardamon Coconut Soup

Prep time

15 minutes

Cook time

35 minutes

Servings

16 Portions

Freeze me Vegetarian Quick

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Ingredients

1 Butternut Squash
3 Red Onions Peeled and Quartered
1 Whole Bulb Garlic (about 10 Cloves)
1 Tin Full Fat Coconut Milk
1 Litre Water or Homemade Vegetable Stock
1/4 Teaspoon Dried Cumin
1 Teaspoon Dried Tumeric
1 Teaspoon Smoked Paprika
8 Cardamon Pods
1 Sprig Fresh Rosemary
1/4 Cup Greek Yogurt

Method

Pre-heat oven to 180ºC.
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.
Stir in the greek yogurt until fully combined.
Serve with some brown bread or in a sippy cup 🙂

Recipe Notes

Soup freezes really well. I make up indiviual portions using a regular sized muffin try and pour the soup until it comes to rougly 3/4 ways up each muffin compartment. Freeze for 24hours then run the back side of the tray under a warm tap for approx 5 secs. Turn upside down on a countertop and each individual soup should fall easily out. Place soup portions into freezer bags and don’t forget to label. They defrost overnight in a refrigerator or in less than 5 mins on a defrost setting in a microwave and are an amazing thing to have in a freezer for your baby.

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