By Lisa Barnes Butternut squash is a winter squash, which is actually part of the gourd family. Because of their hard, thick skin they are less fragile than summer squashes. However, given their size and shape they can be difficult to cut, so use caution. Here’s a recipe for a butternut squash puree baby food that is the key ingredient in the soup recipe for the rest of the family. Make a double batch and everyone can enjoy.
Easy Butternut Squash Puree
1. Cut a 1 1/4 pound butternut squash into quarters and scoop out seeds. 2. Place squash, skin-side down, in a microwave-safe dish. Add 1 to 2 tablespoons of water and cover tightly, allowing one corner to vent. Microwave on high for 10 to 12 minutes, or until squash is easily pierced with a fork. 3. For younger babies, mash squash with a fork and serve warm. For older babies, cut flesh into chunks and serve as finger food.
Butternut Squash Puree Soup
3 cups butternut squash puree (see above) 1 medium onion, chopped ½ cup peeled and chopped carrots 2 teaspoons olive oil 2 cups vegetable broth 1 cup milk Grated nutmeg for garnish (optional) 1. In a medium pot, sauté onion and carrots in olive oil for about 5 minutes or until onions turn golden. Turn down heat to medium-low. Add squash and broth. Cover pot and cook for 20 minutes. 2. Puree small quantities of soup in a blender or food processor. Be careful as mixture will be hot. Return soup to pot, and add milk. Stir and reheat. Ladle into bowls and sprinkle with nutmeg.