What are you looking for?

Lunch recipes
Filter recipes

Meals & Courses

Recipe Types

Special Diets

Recipes Meals & Courses Lunch Roasted Butternut Squash with Cardamon Coconut Soup

Roasted Butternut Squash with Cardamon Coconut Soup


Not rated yet   No Comments Published Nov 27, 2015   Updated Jun 02, 2023

Roasted Butternut Squash with Cardamon Coconut Soup Baby Led Feeding.

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

Aileen Cox Blundell

Sippy Cup Soups perfect for little hands. Homemade Baby Food Recipes. Delicious baby weaning recipe that pack your baby with nutrients

No ratings yet

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Course Lunch
Cuisine Coconut Recipes, Quick Winter Recipes, Slow Cooker Recipes, Soup Recipes, Butternut Squash Recipes, BLW Recipes 6-9 Months, Quick and Easy Recipes, Vegetable Recipes, Toddler Recipes, Make Ahead Recipes, BLW Recipes 9-12 Months, BLW Recipes 12 Months+, Bowls Recipes, Freezer Friendly Recipes

Servings 16 Portions

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
  • ¼ Teaspoon Dried Cumin
  • 1 Teaspoon Dried Tumeric
  • 1 Teaspoon Smoked Paprika
  • 8 Cardamon Pods
  • 1 Sprig Fresh Rosemary
  • ¼ Cup Greek Yogurt

Instructions

 

  • 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 🙂

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.

Keyword freeze, carrot, time
Have you tried this recipe?Tag us on Instagram Baby Led Feeding and #babyledfeeding

Roasted Butternut Squash with Cardamon Coconut Soup

No ratings yet
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 16 Portions
(Hover over # to adjust)
Sippy Cup Soups perfect for little hands. Homemade Baby Food Recipes. Delicious baby weaning recipe that pack your baby with nutrients

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 & Tips

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.
Gluten Free BLW Recipes 9-12 Months Quick and Easy Recipes Egg Free Bowls Recipes Freezer Friendly Recipes BLW Recipes 6-9 Months Slow Cooker Recipes Butternut Squash Recipes Coconut Recipes Quick Winter Recipes Toddler Recipes Make Ahead Recipes Soup Recipes Vegetarian Lunch BLW Recipes 12 Months+ Nut Free Vegetable Recipes

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

You might also like these lunch recipes

Air fryer Sweet Potato and Carrot Bites - The best finger food for babies.

Air fryer Sweet Potato and Carrot Bites - The best finger food for babies.

Lunch

These delicious bites are one of my favourite first foods for baby led weaning.

How to Make Mac and Cheese Muffins for Baby-Led Weaning

How to Make Mac and Cheese Muffins for Baby-Led Weaning

Lunch

These mac and cheese muffins are a great way to introduce new flavors and textures.

8 Minute Airfryer Cauliflower and Cheese Tots First Food for Baby Led Weaning

8 Minute Airfryer Cauliflower and Cheese Tots First Food for Baby Led Weaning

Lunch

These little bites are the perfect, soft first food for baby led weaning. They are super soft and squashable between your finger and thumb and amazingly nutritious too.

Leave a comment:

Videos

MOST VIEWED VIDEOS

Blueberry Oat Bars

Up next

Baby Led Weaning Chilli Baked Bean Cowboy Pie

Play button

Videos

MOST VIEWED VIDEOS

Baby Led Weaning Chilli Baked Bean Cowboy Pie

Up next

Apple and Cinnamon Super Breakfast Muffins

Play button

Videos

MOST VIEWED VIDEOS

Apple and Cinnamon Super Breakfast Muffins

Up next

Chicken and Veggie Pies

Play button

Videos

MOST VIEWED VIDEOS

Chicken and Veggie Pies

Up next

Broccoli and Cauliflower Egg Free Fritters

Play button

Videos

MOST VIEWED VIDEOS

Broccoli and Cauliflower Egg Free Fritters

Play button

FREE Recipes

Let’s be Best Friends

On the gram

What us cool Moms call Instagram