We love a good soup in this house! This one is beautifully sweet so most children are very happy with it.
If you’re doing BLW and are unsure how to serve soup it’s very simple- dip pieces of bread into the soup and pass to baby who can then suck the soup from it.
If you’re brave enough (or baby is getting a little older) you can also fill a spoon with the soup and let baby work out how to get that spoon into their mouth!
3 cloves of garlic
2 red chillies (or more if you prefer!)
Butter (just use oil if dairy free)
Stock (I’m using homemade chicken stock as I just made some but I’d typically use vegetable stock cubes) *If you’re gluten free make sure you get stock cubes that are gluten free
Cut the butternut squash in half and scoop out the seeds and fibres from the middle. Cut into chunks (leave the skin on- it will soften in the oven)
Peel and chop your carrots and put alongside the butternut squash in a roasting tray. Drizzle a little olive oil over it and pop in a preheated oven at 180 degrees for around 35mins.
Meanwhile chop the onion, garlic and chilli
Melt a nob of butter with a tablespoon of olive oil in a large pan on a low to medium heat. Add the garlic, onion and chilli and cook for up to 20mins until completely soft.
Add your cooked butternut squash and carrot and enough stock to cover everything. Bring to the boil then reduce to a simmer for 5mins.
Blend the soup
Add salt and pepper to taste (you can always add more salt at the table so don’t overdo it)