Cooking with Kids
For the past month I have been posting recipes using apples to make with the kids. This week I made a more grown-up recipe using apples and butternut squash. While most kids love chicken noodle soup, not all toddlers will appreciate the texture of a squash and apple soup. But, if your charges are like the kids I cook for each day, they are used to eating the same foods I serve their parents, and they will love this recipe I found at Food.com.
What You Need:
2 1/2 lbs butternut squash
4 cups vegetable stock
1 1/2 teaspoons olive oil
1 cup chopped yellow onion
3/4 cup apple, chopped (one green and one red one)
1 1/2 teaspoons minced garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon sea salt
ground black pepper
What to Do:
1 Heat oven to 400 degrees Fahrenheit
2 Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
3 Cut squash in 4 pieces and remove seeds and membrane.
4 Lie pieces skin side down on baking sheet.
5 Lightly grease top of squash with olive oil and sprinkle with salt, pepper and the tsp of thyme.
6 Cover with foil and roast for 45 minutes.
7 After roasting peel and cube the squash.
8 In a stock pot, with medium heat, add oil, onions, garlic and apples Sprinkle with some salt and sweat between 2-3 minutes.
9 Add rosemary, pepper, squash and vegetable stock.
10 Bring to boil.
11 Cover and simmer for 20 minutes.
12 After simmering add a dash of ginger and a dash of nutmeg and puree using stick blender.
13 Let it sit and thicken for a few minutes before serving.
Photo by Stephanie Felzenberg