This oh-so-creamy soup is sure to become a family favourite. It's perfect for entertaining guests or as an easy go-to meal.
1 1/2 kg butternut squash, halved lengthwise, seeded
3 tbsp unsalted butter
1 1/2 cups chopped onion
1 tbsp chopped garlic
1 tbsp chopped ginger
6 cups sodium-free chicken broth
1 400-mL can coconut milk
1/2 tsp salt
2 tbsp maple syrup, mixed with 1/4 tsp chili oil
Preheat oven to 425F.
Line a rimmed baking sheet with aluminum foil. Place squash on baking sheet cut-side down and roast for 50 min, or until cut side is browned and squash is tender when pierced with a fork.
Let cool slightly, then use a spoon to scoop out all the flesh. Set aside.
Heat butter in a large pot on medium-high. Add onion and sauté, stirring for 5 min, or until onion is lightly browned. Add garlic and ginger and sauté 1 min longer.
Add squash and stir to combine. Add chicken stock and coconut milk and bring to a boil. Turn heat to medium-low and simmer gently for 10 min.
Purée soup with an immersion blender until completely smooth. Season with salt. Drizzle servings with about 1⁄4 tsp maple chili oil.
Calories 187, Protein 3g, Carbohydrates 20g, Fat 12g, Fibre 3g, Sodium 164mg.
Originally published in the Today's Parent October 2014 issue.
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