Kids in the kitchen – our chunky butternut squash soup…
I feel so lucky that both Maria and Bryan are great eaters. I think in large part it is because from the very beginning they were introduced to everything that Mike and I were eating and also because they were always involved in meal preparation. I truly believe that if kids have the chance to prepare a meal, they will eat it with a big pride and appetite.
Soups are very popular in our family and since they are quite easy to make often I let the kids to come with new recipes. I think it is very hard to make bad tasting soup that’s why they can really tap in to their creativity. Sometimes I am amazed with the results while we are eating a bowl of ingredients, I would never think to put together :)
Today we are having ( again!) super good butternut squash soup – perfect warming bowl of golden goodness especially appreciated on a cold day like today:)
You will need:
1 large butternut squash
3 large potatoes diced (we use Russet)
3 L chicken or vegetable broth ( for vegetarian, vegan )
1 tsp olive oil
1/4 tsp grated nutmeg
This is how you do it:
Preheat oven to 400 F/ 200 C. Cut squash in half lengthwise, scoop out seeds, brush with olive oil. Place on a baking rack the cut side up. Roast for about 30 minutes until soft. Remove from the oven and let coo to the touch. In the meantime put diced potatoes in the pot, add broth and cook until potato is soft, about 10-15 minutes. Scoop out squash (leaving just the skin) and add to the pot with the broth and potato, mash with potato masher. Add nutmeg, salt and pepper. If you prefer smooth consistency just use a blender and enjoy:)
Butternut squash is full of vitamin A, potassium and fiber. The thick skin allows squash to be stored for several weeks which makes it very accessible for every day cooking.