2 Butternut squash
2 Tablespoons olive oil
2 Red onions, chopped
2 Teaspoons fresh ginger, grated
1 clove of garlic, chopped or crushed
1 litre of stock (I use homemade chicken stock, but a good veg stock is fine. If using a stock cube, try to use organic and check the salt content)
Pepper to taste
- Take the two butternut squash
- Cut in half and deseed.
- Place face down on a baking tray and lightly brush in olive oil.
- Bake at 180 C (fan oven) for approximately 50 mins, until cooked through and tender.
- Once cooked scoop out the flesh into a bowl and set aside.
- In a heavy bottomed pot sauté the onions for about 5 mins until opaque.
- Add garlic, ginger and cinnamon to the onions and fry for a further couple of mins.
- Add the butternut squash and stock and bring to the boil.
- Blitz with a hand blender until smooth.
- Serve and enjoy!
Some serving suggestions:
You could serve with a swirl of coconut milk and chopped flat leaf parsley if you’re out to impress.
Serve with some homemade brown bread if you want to stay full for even longer.
This recipe works well with nutmeg instead of cinnamon. Change it up depending on your mood.
Note: I don’t use salt in this, but I know it might be a nice addition for some. Not adding salt makes this really baby and kid friendly. I freeze single portions in freezer bags laid flat – they take up very little space this way. I also freeze some in a silicon muffin tray then transfer them to a zip up freezer bag when frozen. I use this for my baby as a sauce with baby pasta. I’d give it to her as soup if she’d let me feed her, so serving with little pasta is a super way to get all this nourishment into her.