Fall is here, and alongside the colorful leaves are a variety of colorful squash. Butternut squash is rich in fiber, vitamin C, manganese, magnesium, potassium, and vitamins A & E. A wonderful food for baby, butternut squash also makes a delicious soup. Pears are also in season and make a wonderful first food for baby because they are less likely to cause an allergy, and are easy on the digestive system.
If you are planning to make a butternut squash & pear puree for baby, you are already halfway to making Butternut Squash & Pear soup – so the whole family can benefit from Fall’s bountiful harvest! Making homemade baby foods and soups are a snap with the Baby Bullet, it makes beautiful fruit & vegetable purees.
Making the same food for baby and the rest of the family saves time and money, and it also means that the whole family can benefit from the nutrients and enjoy a meal together. Eating together as a family has many benefits, read: The Importance of the Family Meal.
Butternut Squash, Ginger & Pear Soup
- Butternut Squash (approx. 2.5 lbs.)
- 2 firm Barlett pears, peeled and cored
- 1 small onion
- 2 cloves of garlic
- Fresh ginger – peeled & grated or finely chopped (about 1/4 teaspoon), you can use dried too if you prefer.
- Low Sodium Organic Chicken Stock or broth (use vegetable stock for vegetarian version) – 3-4 cups
- Fresh sage – 1 teaspoon finely chopped
- Nutmeg to taste
- So Delicious coconut creamer or half & half to taste
- Salt & Pepper
Rinse & pat dry the outside of your squash, slice it lengthwise and place it cut side down on a lined baking sheet. Put it into a preheated 400 degree oven. Peel, slice and core the pears, cut the onion into large chunks and toss in a little olive oil, set aside in a bowl.
After the butternut squash has been in the oven for about 20 minutes, pull it out and put the pear slices, the onion and the garlic on the baking sheet. Return the baking sheet to the oven. After about 25 minutes, check to see if the squash, pears and onions are fork-tender. Once they are fork-tender, pull the baking sheet from the oven and allow to cool a few minutes. Return anything that is not fork-tender to the oven to cook longer.
- Baby’s Butternut Squash & Pear Puree: Flip over the squash, discard the seeds, and scoop about 1 cup of the flesh into the large Baby Bullet bowl. Add about 1/2 cup of the roasted pear, and about 3/4 cup of liquid (such as breast milk or formula). Turn on the Baby Bullet & puree the squash and pear. Add more liquid as needed to puree the squash & pear. If it is too runny, add a little more squash. Once your puree is at the consistency that your baby likes it, put the puree into the date-dial containers, and set the date. Double the recipe if you would like more puree for baby. Rinse out the Baby Bullet and get ready to prepare the soup.
- Butternut Squash, Ginger & Pear Soup. Note: You might need to do this in 2 batches. Put the rest of the butternut squash, the pears, the onion, and garlic into the large Baby Bullet bowl, add approximately 1 – 1.5 cups of the stock. Puree, adding stock as needed for a smooth puree. Once the puree is the desired consistency, pour into a saucepan. Add another cup of stock stirring well to combine, add more stock if you prefer the soup to be thinner. Add the finely chopped sage, ginger, as well as the nutmeg and salt and pepper to taste. Simmer on the stove top for at least 15 minutes, up to an hour on a very low simmer. Stir occasionally. Pour into soup bowls. Optional: swirl in 1-2 tablespoons of half and half or unsweetened So Delicious coconut creamer (for non-dairy option).
The whole family can sit down to dinner to enjoy butternut squash and pears together!
Article written by Sara Vance, a Clinical Nutritionist in the Encinitas, CA area.
Sara offers nutritional counseling, School Assemblies, group classes, kids healthy cooking, and more. Sara works with each client to develop an all-natural foods and supplement based approach to optimal health. Visit ReBalanceLife.com for more information. Friend Sara Vance at ReBalance Life on Facebook.
©2011, all rights reserved. Sara Vance.