We love a hearty fall soup, don't you? Butternut squash is one of those versatile veggies that bring so much richness to a dish. This soup is perfect for kids, it's packed full of flavor with a thick and creamy consistency. Make your own topping design with toothpicks or squeeze bottles. We spooned coconut cream on top of the soup and used a toothpick to fill in the jack-o-lantern with orange eyes, nose and mouth. Pretty spooky, right? Wonder what kind of cool designs your kids come up with-let us know!
Tips on getting your kids to actually EAT this:
Try putting this delicious, thick soup in a cute tea cup or other special cup. Maybe even an espresso cup and then fill it up repeatedly. Make a game of the refills, "Please Sir, may I have some more?" "MOOOORE????????" You get the idea.
(Serves two kids)
12 ounces butternut squash (bought peeled and diced)
1 cup vegetable stock
1 clove garlic, minced
1 tablespoon olive oil
Salt & pepper to taste
1. Heat the olive oil in a small pot on medium heat.
2. Add the garlic and brown for 1-2 minutes.
3. Once the garlic is slightly starting to brown add the butternut squash.
4. Stir and gently cook for three to four minutes.
5. Add the stock.
6. Season and cover. Turn the heat down and let simmer until the squash is fork tender (about 15 minutes).
7. Puree in a blender or in the pot with a stick blender until completely smooth.
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