One of my favourite lunches is homemade soup, and going along with my healthy eating campaign I decided to try a new version! I used coconut milk instead of double cream, so the recipe is lactose free - bonus! Whilst the soup isn't as creamy (obviously lol) it was still yummy, although the coconut is quite strong so if you don't like the taste of coconut this is not for you! This recipe is definitley baby-led weaning friendly, Noah loved it, and full of goodness.
All in all, I would say this takes about 45 minutes - an hour and will serve a family of four, or less if you like big portions!
The Ingredients:
1 Butternut Squash
1 Carrot
1 Sweet Potato (optional)
1 Onion
1 Tin Coconut Milk (I used the light version)
1 Vegetable Stock Cube (I used the low salt option)
1 Tbsp Paprika
1 Tsp Garlic Granules
1 Tsp Oregano
Half a teaspoon Mild Chilli Powder (Add more if you like it spicy!)
Olive Oil for frying
The Method:
First, turn the oven on to 180 degrees. Roast the butternut squash whole for around 30-40 minutes, until it's soft. Once the squash is soft, it's much easier to peel and cube.
Whilst the squash is roasting, peel and roughly chop your carrot and onion. If you are using a sweet potato, peel and cube this now too. Sweet potatoes make the soup thicker, if you like that. Also boil the kettle and make up your vegetable stock.
Once the butternut squash is roasted, peel and cube it.
Then, heat a pan on medium heat with olive oil. Once the pan is warm, add the carrot and potato if you're using it. Allow these to cook for a few minutes before adding the onion. Again, leave this for a few minutes.
Once the onion has started to soften, add the garlic, paprika, oregano and chilli flakes. Coat the carrot, onion and sweet potato in the herbs and spices. Then add the butternut squash and do the same.
Next, pour in the vegetable stock, mix and leave to simmer for 5 minutes. I put the lid on to ensure that too much liquid didn't escape!
After the 5 minutes is up, remove the pan from the heat. To blend the soup, I used a hand-held blender with the soup still in the pan, but you can move the contents of the pan to a food processor if you wish. Blend the soup to the consistency you like! We had ours quite thick with a few (unintentional) lumps...
Pour the soup back into the pan and add the coconut milk. Put the pan back onto the heat and leave to warm through for around 3-5 minutes then serve.
We had ours with crusty bread. To make soup baby-led weaning friendly, I would recommend soaking bread in the soup then serving the bread to your child. This is a bit less messy than just offering a bowl of soup!
If you make the soup please let me know what you think!
All in all, I would say this takes about 45 minutes - an hour and will serve a family of four, or less if you like big portions!
The Ingredients:
1 Butternut Squash
1 Carrot
1 Sweet Potato (optional)
1 Onion
1 Tin Coconut Milk (I used the light version)
1 Vegetable Stock Cube (I used the low salt option)
1 Tbsp Paprika
1 Tsp Garlic Granules
1 Tsp Oregano
Half a teaspoon Mild Chilli Powder (Add more if you like it spicy!)
Olive Oil for frying
The Method:
First, turn the oven on to 180 degrees. Roast the butternut squash whole for around 30-40 minutes, until it's soft. Once the squash is soft, it's much easier to peel and cube.
Whilst the squash is roasting, peel and roughly chop your carrot and onion. If you are using a sweet potato, peel and cube this now too. Sweet potatoes make the soup thicker, if you like that. Also boil the kettle and make up your vegetable stock.
Once the butternut squash is roasted, peel and cube it.
Then, heat a pan on medium heat with olive oil. Once the pan is warm, add the carrot and potato if you're using it. Allow these to cook for a few minutes before adding the onion. Again, leave this for a few minutes.
Once the onion has started to soften, add the garlic, paprika, oregano and chilli flakes. Coat the carrot, onion and sweet potato in the herbs and spices. Then add the butternut squash and do the same.
Next, pour in the vegetable stock, mix and leave to simmer for 5 minutes. I put the lid on to ensure that too much liquid didn't escape!
After the 5 minutes is up, remove the pan from the heat. To blend the soup, I used a hand-held blender with the soup still in the pan, but you can move the contents of the pan to a food processor if you wish. Blend the soup to the consistency you like! We had ours quite thick with a few (unintentional) lumps...
Pour the soup back into the pan and add the coconut milk. Put the pan back onto the heat and leave to warm through for around 3-5 minutes then serve.
We had ours with crusty bread. To make soup baby-led weaning friendly, I would recommend soaking bread in the soup then serving the bread to your child. This is a bit less messy than just offering a bowl of soup!
If you make the soup please let me know what you think!
Sophie x
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