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Fall has got to be my favorite seasons—pumpkins and squash and sweet potatoes, OH MY!
I fell back in love with acorn squash last year when I was making baby purees for my son’s first meals. It was his favorite food and it quickly became my husband’s too!
Growing up my family actually grew acorn squash in our garden but my mother would roast them and put a ton of butter and brown sugar on them, negating all nutritional value.
This recipe takes me back to those days when acorn squash was sweet tasting and delicious. However, there is no butter or brown sugar, this soup gets its sweetness from pure maple syrup!
Acorn Squash Soup For Adults
- 2 cups vegetable stock
- 1/2 low fat evaporated milk or half-and-half. To make this vegan, try Silk Creamer. It might need to be diluted with a little bit of regular soy milk.
- 1/2 a medium acorn squash—cooked, peeled and seeded
- 1 teaspoon maple syrup
- pinch of nutmeg
- 1/4 teaspoon ground cinnamon
- salt and pepper to taste
- Cook the squash; peel and seed it.
- Place everything into a blender or food processor and blend until desired consistency. You can also put everything into a pot and use an immersion blender.
- Serve with a sprinkle of nutmeg if desired.
Acorn Squash Puree For Babies
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The baby recipe for pureed squash is just pureeing the squash and adding a little water if it is too thick. But you can add mild flavored squash with pretty much anything—it is a great way to introduce other foods! One of our favorites uses pears, carrots, and squash (combining fruits and veggies is a great way to pack nutrients into simple purees).
- 1 cup diced peeled squash
- 1 cup sliced peeled pear (about 1)
- 1/2 cup sliced peeled carrot (about 1)
- 1/4 cup water
- In medium saucepan, over medium heat, combine squash, pear, carrot and water.
- Bring to simmer and cover until they are tender (15-20mins).
- Transfer to blender and puree on high until smooth.