Be warned. This amount of cute is either going to kill you, or give you baby fever.
Here we go!
Have a great week!
- 1 Large butternut squash, skin removed and chopped. You can buy it pre-prepped. I would do that.
- 6 Cups of veggie stock.
- 1 Parsnip
- 1 Celery stalk
- 1/4 Cup of chopped onion
- 1 Garlic clove. 2 if you love garlic.
- Olive oil to saute
- 1/2 tsp nutmeg
- Salt and pepper to taste
Chop your onion, garlic, celery, and parsnip. Saute them in the bottom of a large soup pot, for about a minute. When the onions are translucent and fragrant, add the 6 cups of veggie stock. Bring to a boil. Once boiling, add the squash and nutmeg. Cook until the squash can be pierced with a fork. I totally lost track of time when I made this, guys. I KNOW! Sorry. I'd guesstimate this part will like, 20 minutes.
Blend your soup until it reaches the desired consistency. I like to use an immersion blender for this part, but a regular blender or food processor will work fine, too. Once you're done blending, add salt and pepper to taste. Serve with chilli powder on the side.
This soup makes a great baby food for older babies. Just make sure you read the ingredient list on your veggie stock before serving it to a baby, if it's store bought stock. Hell, you should do that before serving it to anyone, really. It's always good to know what you're eating.
In this case, you're eating awesomeness.
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