Toddler Meals
Toddler Soup with Butternut Squash and Carrots
For this toddler soup we’ve chosen to use squash and carrots which have mild, naturally sweet flavours. You can follow it exactly or use it as a base that you can add extra vegetables to.
Summary
Prep: 10 minutes
Cooking: 20 minutes
Ages: Babies (6m+) – Teens
Difficulty: Easy peasy
Makes: 6 bowls soup
How to make butternut squash and carrot soup with coconut milk
To make this squash and carrot soup, first you sauté the vegetables in some olive oil. Then you let everything sweat for 5 minutes or so before covering with water or stock.
Simmer for 20 minutes and then blend into a smooth soup. Stir in the coconut milk before serving for extra creaminess.
Is this squash and carrot soup suitable for baby?
This is a great soup for babies who have tried carrots and butternut squash on their own before.
You may want to add water instead of chicken or vegetable stock. If you’re using stock make sure it’s a low sodium stock.
Otherwise it’s a nutritious meal for baby too.
How to Cut Butternut Squash?
Butternut squash is an awkward vegetable to cut!
For that reason, and because we love using it in family recipes so much, we researched the easiest way to cut a butternut squash.
We’ve put it all in a step by step post here:
How to Peel and Cut a Butternut Squash
Take a look if you struggle to chop this vegetable as well.
Toddler Soup
Butternut Squash and Carrot Soup with Coconut Milk
Ingredients
- 1 tablespoon olive oil
- 1 small onion (50 grams)
- 1 clove garlic, crushed
- 3 sprigs thyme, leaves only
- 1 medium butternut squash (about 700 grams)
- 2 large carrots (150 grams)
- 2 granny smith apples (100 grams)
- 750 ml chicken stock or warm water
- ½ cup coconut milk (120 ml)
Instructions
- Heat the olive oil in a large saucepan on a low heat.
- Add the diced onion and crushed garlic, and thyme leaves. Cook for a minute or two until soft.
- Add the peeled and chopped butternut squash and carrot. Stir so that all the pieces are coated in the oil. Leave to sweat for 5 minutes in the saucepan.
- Finally add in the peeled and chopped apple pieces, together with the chicken stock or water.
- Bring to the boil and simmer for 20 minutes until all the chunks are soft and cooked through. There should be just enough water to cover the vegetable chunks.
- Using an immersion blender or in a separate mixer, blend until you get a smooth, creamy soup.
- Finally add in the coconut milk. Bring the soup to the boil again, stir well and then remove it from the hob.
- Serve with crusty bread or grated cheese.
Toddler Soup with Butternut Squash and Carrots
Step by Step Guide:
Sauté the Onions, Garlic and Thyme for a Few Minutes
Take a large saucepan and add in the olive oil.
Set to a medium heat and tip in the chopped onion, crushed garlic and thyme leaves.
Cook for a few minutes until soft and yellow.
Add in the Butternut Squash and Carrots and Cook for 5 Minutes
Add in the chopped carrots and butternut squash and heat everything for a few minutes so that the vegetables ‘sweat’.
Add in the Apple Pieces and Cover with Stock or Water
Finally tip in the chopped apple.
Cover the vegetables with warm water or stock (either chicken or vegetable).
If you’re cooking this soup for baby make sure it’s a low sodium stock.
Let everything simmer for 20 minutes until the vegetable chunks are cooked through.
Blend the Soup Until Smooth
Either empty the soup into a mixer or use an immersion blender.
You want there to be just enough water to cover the vegetables when you start to blend so that it has the right consistency.
Blend until smooth.
Add the Coconut Milk
If you used a freestanding blender, return the soup to the saucepan and pour in the coconut milk.
Bring it to the boil briefly, stirring the soup and then take it off the heat.
Serve with Crusty Bread or Grated Cheese
Serve your squash and carrot soup with your family’s favourite sides.
Some ideas are croutons, crusty bread slices, grated cheese or sprinkled with sunflower or pumpkin seeds.
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Toddler Soup
Butternut Squash and Carrot Soup with Coconut Milk
Toddler Soup with Butternut Squash and Carrot
Ingredients
- 1 tablespoon olive oil
- 1 small onion (50 grams)
- 1 garlic clove crushed
- 3 thyme sprigs leaves only
- 1 medium butternut squash (about 700 grams)
- 2 large carrots (150 grams)
- 2 apples (Granny Smith apples work well) (100 grams)
- 750 ml chicken or vegetable stock – or warm water
- ½ cup coconut milk (120 ml)
Instructions
-
Heat the olive oil in a large saucepan on a low heat.
-
Add the diced onion and crushed garlic, and thyme leaves. Cook for a minute or two until soft.
-
Add the peeled and chopped butternut squash and carrot. Stir so that all the pieces are coated in the oil. Leave to sweat for 5 minutes in the saucepan.
-
Finally add in the peeled and chopped apple pieces, together with the chicken stock or water.
-
Bring to the boil and simmer for 20 minutes until all the chunks are soft and cooked through. There should be just enough water to cover the vegetable chunks.
-
Using an immersion blender or in a separate mixer, blend until you get a smooth, creamy soup.
-
Finally add in the coconut milk. Bring the soup to the boil again, stir well and then remove it from the hob.
-
Serve with crusty bread or grated cheese.
