This easy soup recipe for butternut squash soup has become one of our family traditions. But it didn’t start out that way… As parents, we work so hard to get kids eating their vegetables and it’s not always easy, is it? I’m lucky that my boys like a variety of vegetables – but just know that we do have other challenges (say, don’t mix things together…which makes soups, sauces, and casseroles tough sells in my house). But I know very few other parents who aren’t challenged routinely to get their kids eating vegetables.
This easy soup recipe is fast, takes only one pot, and is super kid friendly! If you know this trick getting your kids to eat new things will become easier… It works here in our home…and I can’t wait to tell you why…
I made this soup for the first time and served it to the boys – “HEY guys!! Lunch is ready! Butternut squash soup! It’s so delicious!” As it was coming out of my mouth, I could hear how flat it fell right there on the living room floor. You know? Sort of the opposite of “HEY guys – there’s a whole cake down here for you to eat as much as you want to…”
Squash for some strange reason, is not a word that they like. Although they like the actual squash. What is that about? And in particular, my oldest son, I don’t understand at all. Butternut squash was his very first solid food. He loved it! He ate every squash under the sun as a baby; in fact, we called him “squash boy” So the fact that the mere word now makes him squirm is completely odd. Whatever. The soup was good.
Easy Soup Recipe – Butternut Squash Soup
- 2 T Coconut Oil
- 1/2 onion roughly diced
- 4 c peeled and diced butternut squash
- 2 apples unpeeled and diced
- 2 c coconut milk or almond milk
- 4 slices of prosciutto
- 1 apple finely diced
- 1 T lemon juice
Add coconut oil and onion to a soup pot. I like a heavy cast iron pot for soups and sauces.
Saute onion until it becomes translucent.
Add butternut squash and apples.
Continue to saute for 15 minutes.
Add coconut milk or almond milk.
Cover and cook on low for one hour.
Use a hand blender to thoroughly blend the soup until it is silky and smooth.
Be careful not to splash as you are blending - the soup is still hot.
Ladle soup into bowls. Top with a prosciutto chip, a sprinkle of finely diced apples, and a dusting of cinnamon.
One of the things I love about cool weather in general is how much more I enjoy the flavor of cinnamon this time of year. Cinnamon actually has many health benefits from helping regulate blood sugar levels, protection from certain cancers, and both antimicrobial and anti-inflamatory properties.
Butternut squash provides great nutrition. Butternut is low in calories, is a rich source of fiber and nutrients. Butternut squash contains high levels of vitamin A and naturally ocurring poly-phenolic flavonoid compounds that readily convert to vitamin A inside the body and deliver the same protective functions as vitamin A. Vitamin A is known for maintaining healthy skin and eye-sight. Research also suggests that it helps the body protect against oral and lung cancers. Butternut is rich in B vitamins and contains minerals such as iron, zinc, copper, calcium, potassium, and phosphorus.
So am I going to get to the trick that got them to eat and love this soup? It’s crazy simple – Shakespeare had it right. A rose by any other name… As I constantly work to expand the flavors, tastes, and textures that my boys enjoy, I always try to “tie” something new to something that they are already familiar with and like. One of the ingredients in this soup is apples. So…when I’m around the boys, I call it “apple soup.” They like apples and associate them with foods they enjoy. It’s all in the marketing. So I boldly market this as “apple soup” and garnish the top with finely diced apples, cinnamon and a prosciutto chip. That’s the secret – and it works like a charm 🙂