A Soup for the Family: Apple and Butternut Squash Soup
One of the weird natures of having a child is the segmentation of time. We develop routines in order to help Serafina through her day. I will save you from the details of our morning and evening routines, because really no one deserves that form of torture, but what I have discovered is the lack of organized family mealtime that occurs when you have babies. Growing up, my father worked very late hours, and later my mom went back to school at night or worked, so family dinner was always fluid in my home. But, even if my parents were stressed with working and going back to school, Sundays remained family dinner time– and a memorable time at that. Salmons are a sarcastic bunch, and the meals create such a loud raucous time that after his first dinner with my family, AAM wasn’t sure what to do with us. I am pretty sure we scarred him.
However for my new family, as we discover our own family routine, I realized it is hard for the three of us to sit and eat at the same time. As AAM feeds Serafina, I make her future lunches (which we freeze in small portions for daycare) and dinners, and I also cook our own dinner–which is nicer than blended carrots or smooshed bananas. So, for our Sunday night dinner this week I made a soup the three of us could enjoy together. It is time to start our traditions at the table, even if she is a bit young. We have a high chair that fits to the table, and grows as she ages. Made by Stokke, the chair is a permanent piece of furniture that she will be able to use for her a desk chair later in life. True environmentalism is not looking at materials as serving stages of life, but functioning over the course of generations.
Below, I list the basic recipe that works for babies, and then I have an add-on recipe for the parents. I did the baby portion while watching a movie the night before, and prepared the soup tonight. The recipe is perfect for babies who have previously been exposed to squash or apple, and then use the opposite ingredient to add a new one into your child’s diet (look for basic guidelines to cooking for baby here, but always consult your child’s doctor). I added olive oil to the squash, and that will be Serafina’s new ingredient for the next four days.
Enjoy the soup with a panini, and have fun talking around a table while the baby babbles.
Apple and Butternut Squash Soup
- 1 apple
- 1 Butternut Squash: peeled and chopped
- Pre-heat the oven at 400
- Peel the apple. Cut the core out of the apple and steam it.
- In an ovensafe pan, roast the squash for 30 minutes or until the squash is soft.
- In a food processor, blend apple and squash.
- Serve a 1 oz- 2 oz portion to a baby who has been exposed to apple or squash. Remember to try new foods for 3-5 days.
Soup for Adults:
Adding Ingredients for a Sophisticated Soup
- Squash and Apple Mixture
- 1 tb olive oil (for non-vegans, 1/2 tb of butter added on top adds a little bit of sweetness to the onions)
- 1 cup of chopped yellow onion
- 1 cup of chopped carrots
- 1 cup of veggie broth
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp kosher salt
- 1/4 tsp ground pepper
- chopped walnuts, pumpkin seeds, or almonds
- Take the onions, carrots, and oil (or butter if you choose). Add in the nutmeg, cinnamon, and ginger. Saute until the onions are translucent. Add the broth, and scrape up the bits in the pan. Cook until the carrots are soft.
- In the food processor, throw in the squash/apple mixture and spiced carrots mixture. Add in kosher salt and pepper and blend until desired texture.
- Pour the soup in a bowl, re-heat if necessary, and sprinkle walnuts/almonds/or pumpkin seeds on top.