Butternut squash soup

Suitable from 6 months

Butternut squash soup with mushrooms
Every year when fall starts to come around, our whole family starts craving homemade soups and stews. Nothing is more comforting than a big pot of warm tasty soup waiting for you on the stove when you return from a nice walk in the brisk autumn air – or a plough through the piles of leaves, in my sons case.
With homemade soups, your imagination is your only limitation. The abundance of available fall vegetables makes it easy to create endless new soup variations. For our butternut squash soup with mushrooms, I’ve used what I happened to have in the fridge – butternut squash from the farmers market, carrots from a friends garden and kantarell mushrooms that we picked in the forest over the weekend.
Most soups are quite simple to make and don’t require a lot of effort. You normally roast and then stew all ingredients in a pot with a bit of water, or bake them in the oven, and when cooked use the hand blender or food processor to blend your vegetables to the required soup consistency, adding water or stock as required.
We will be posting more inspiring soup recipes during fall and winter, and hope you enjoy them as much as we do!

Recipe tips
If you have smaller kids or babies, it is nice to take out their portion before you add all the liquid when blending, as it will be easier for them to eat a thicker puree than a thin soup. For an adult version of this soup, de-seed and chop one red chili into small pieces, and add it to the vegetable mix in the oven!


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