Butternut Squash and Apple Soup
A smooth and sweet soup that little ones are sure to love!
Servings: 4
Calories: 228kcal
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion, finely chopped
- 1 Celery stalk, finely chopped
- 1 tsp Ginger, minced
- ½ tsp Ground Cumin
- ¼ tsp Ground Coriander Seeds
- 1 Butternut squash, peeled and chopped (1.15kg / 2.5lb, peeled & chopped)
- 2 Apples, peeled, cored and chopped
- 500ml (2 cups) Chicken or Vegetable Stock
Instructions
- In a large, soup pan or Dutch oven, heat the olive oil over medium /low heat. Add the onions and celery, reduce to low, and cook until soft, about 10 minutes, stirring occasionally.
- Add the ginger, cumin and coriander and stir for a further 1 minute.
- Add the butternut squash, apple and stock then bring to the boil. Reduce the heat, cover and allow to simmer for 20 mins. (until the squash and apples are tender)
- Blend and serve
Notes
If cooking for a baby, use homemade chicken or vegetable stock (or baby stock cubes) to keep sodium levels low.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 228kcal | Carbohydrates: 50g | Protein: 3g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 522mg | Potassium: 1175mg | Fiber: 8g | Sugar: 18g | Vitamin A: 30920IU | Vitamin C: 66.9mg | Calcium: 154mg | Iron: 2.3mg