📝 About This Recipe
This velvety smooth soup is a kid-friendly masterpiece that transforms humble root vegetables into a bowl of liquid gold. Naturally sweet butternut squash is roasted to bring out its caramel notes, then blended with a touch of apple and mild spices for a flavor profile that children adore. It is the ultimate comfort food—nutritious, vibrant, and perfectly balanced for sensitive palates.
🥗 Ingredients
The Veggie Base
- 3 pounds Butternut Squash (peeled, seeded, and cut into 1-inch cubes)
- 1 medium Yellow Onion (roughly chopped)
- 2 medium Carrots (peeled and sliced)
- 1 large Gala or Fuji Apple (peeled, cored, and chopped for natural sweetness)
- 3 cloves Garlic (smashed)
Liquid and Aromatics
- 3 tablespoons Olive Oil (for roasting)
- 4 cups Low-Sodium Chicken or Vegetable Broth (plus more for desired consistency)
- 1 tablespoon Maple Syrup (to enhance the natural sweetness)
- 1/4 teaspoon Ground Cinnamon (for a warm, inviting aroma)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 cup Heavy Cream or Coconut Milk (for extra creaminess)
Kid-Friendly Toppings
- 1/4 cup Plain Greek Yogurt (for swirling)
- 2 tablespoons Roasted Pumpkin Seeds (for a fun crunch)
- 1/2 cup Small Croutons (homemade or store-bought)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
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2
In a large bowl, toss the cubed butternut squash, chopped onion, carrots, apple, and smashed garlic with olive oil and a pinch of salt until well coated.
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3
Spread the vegetables in a single layer on the prepared baking sheet. Ensure they aren't too crowded so they roast rather than steam.
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4
Roast for 30-35 minutes, or until the squash is fork-tender and the edges are starting to turn a light golden brown.
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5
Transfer the roasted vegetables (including any juices on the pan) into a large Dutch oven or heavy-bottomed pot.
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6
Add the broth, maple syrup, and cinnamon to the pot. Stir to combine all the flavors.
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7
Bring the mixture to a gentle simmer over medium heat. Let it bubble softly for about 5-10 minutes to allow the flavors to meld together.
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8
Remove the pot from the heat. Use an immersion blender (stick blender) to purée the soup directly in the pot until it is completely smooth and silky.
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9
If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender. Remember to leave the blender lid slightly ajar to let steam escape.
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10
Return the smooth soup to low heat and stir in the heavy cream or coconut milk.
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11
Taste the soup and add more salt or a tiny splash of maple syrup if needed. If the soup is too thick, add a bit more broth until it reaches your child's favorite consistency.
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12
Ladle the soup into warm bowls and let it cool slightly before serving to children.
💡 Chef's Tips
Roasting the vegetables instead of boiling them is the secret to a deep, sweet flavor that kids love. If your kids are sensitive to texture, pass the blended soup through a fine-mesh strainer for an ultra-smooth finish. You can prep the squash a day in advance or use pre-cut squash from the grocery store to save time on busy weeknights. For a dairy-free version, full-fat canned coconut milk provides the same richness as heavy cream. Always let the soup sit for 5 minutes after blending; this allows the air bubbles to settle and the flavors to concentrate.
🍽️ Serving Suggestions
Serve with 'Grilled Cheese Croutons'—miniature grilled cheese sandwich squares for dipping. Pair with a side of sliced crisp apples or grapes to complement the soup's sweetness. Offer a small bowl of goldfish crackers or oyster crackers for kids to sprinkle on top. A side of warm crusty bread or breadsticks is perfect for 'mopping up' the last bits of soup. For a fun presentation, use a squeeze bottle of yogurt to draw a smiley face or a 'sun' on top of the soup.