Sometimes, I find myself desperately craving soup…a need that I seem to have passed on to both of my children. Thankfully, soup-making isn't an exact science, so when the urge hits, I rummage around and create soup recipes based on whatever I find in my fridge and pantry.
I made this one in about half and hour on Friday, to rave reviews from my 4 year old, 20 month old and even my husband.
Tip: Keep it a little bit thicker, or leave out the broth, and you have a great baby food which introduces your little one to the taste of cinnamon!
Cinnamon Squash Soup Serves ~4
1 Tbsp light olive oil
1 onion, chopped
1 medium Butternut squash, peeled, seeded and cut into chunks
1 apple (I used Gala, but you could use any apple that isn't super sweet), peeled, cored and cut into large chunks
4-5 cups vegetable broth or 4 cups water plus 4 tsp instant soup powder
2 bay leaves
1 large or two small cinnamon sticks
Heat the olive oil in a medium soup pot.
Add onion and saute until translucent and just beginning to brown.
Add butternut squash and apples, and saute a minute or two more.
Pour in broth and add bay leaves and cinnamon stick.
Bring to boil, reduce heat and simmer until squash and apples are soft–about 15 minutes.
Turn off heat and remove bay leaves and cinnamon stick.
Blend soup in the pot with a wand blender until smooth. (Alternately, puree soup in batches in a blender or Cuisinart.)
Serve hot (or lukewarm for your little ones.)