Fall has got to be my favorite seasons—pumpkins and squash and sweet potatoes, OH MY!
I fell back in love with acorn squash last year when I was making baby purees for my son's first meals. It was his favorite food and it quickly became my husband's too!
Growing up my family actually grew acorn squash in our garden but my mother would roast them and put a ton of butter and brown sugar on them, negating all nutritional value.
This recipe takes me back to those days when acorn squash was sweet tasting and delicious. However, there is no butter or brown sugar, this soup gets its sweetness from pure maple syrup!
Acorn Squash Soup For Adults
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Acorn Squash Puree For Babies
The baby recipe for pureed squash is just pureeing the squash and adding a little water if it is too thick. But you can add mild flavored squash with pretty much anything—it is a great way to introduce other foods! One of our favorites uses pears, carrots, and squash (combining fruits and veggies is a great way to pack nutrients into simple purees).
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