Our baby is already eating solids and I make his food at home. It’s pretty simple and I know exactly what goes into it. He’s already had a few things and most have been a success so I was ready to start mixing things. I came across a recipe that was absolutely perfect for him AND us. With just a tiny bit of planning, I could kill two birds with one stone. This way I could introduce something new (shallots and garlic), feed ourselves and feed him all with one meal. Score!
Roasted Vegetable Soup
1 sweet potato, about 12 oz
1 acorn squash
4 shallots
olive oil
6 garlic cloves, unpeeled
3 3/4 cups vegetable broth
1/2 regular whipping cream
ground grains of paradise (or ground black pepper)
salt
Preheat the oven to 375°F.
Cut the sweet potato, squash and shallots in half lengthwise, through the stem end. Scoop the seeds out of the squash. Brush the cut sides of the vegetables with olive oil.
Put the vegetables cut side down on a baking sheet or shallow roasting pan. Add the garlic cloves. Roast in the preheated oven for about 40 minutes, until tender. Set aside to cool.
When cool enough to handle, scoop the flesh from the potato and the squash and put in a saucepan. Remove the peel from the shallots and garlic and add the soft insides to the other vegetables.
Add the broth and a pinch of salt. Bring to a boil, reduce the heat and simmer, partially covered for about 30 minutes until the vegetables are very tender.
Remove the saucepan from the heat. Transfer the soup to a food processor or blender and process until smooth, working in batches. If you will be feeding a baby that cannot eat dairy yet, reserve some of the pureed soup now. Return the soup to the rinsed out saucepan and stir in the cream. Season to taste with salt and grains of paradise. Simmer for a couple of minutes.
Serves 6
This was the best vegetable I’ve ever had. We all loved it, including the baby. He just couldn’t get enough! I reserved just over one cup of the pureed soup before adding the cream. I left two baby servings in the fridge for today and tomorrow and froze the rest. There wasn’t any left with the cream to freeze for us…it’s all gone. Delicious!
Maria
The soup looks fantastic!
vincent
Hello,
We bumped into your blog and we really liked it – great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”
Best regards,
Vincent
petitchef.com
A Girl Has To Eat
Your blog is lovely. I look forward to trying out some of your recipe ideas. I have a blog too. If you have time, please come and take a look.
Nicole
That looks great and so healthy!
天然パーマンTENNEN PARMAN [from Japan]
Hi, I am Tennen-Perman,E-mail from Japan.
I visited your site sometimes so far.
You have a cool site.
I linked your site in my blog.
I administer a blog talking about cooking.
Please link to my site in your ones if you like it.
http://impact-cook.blogspot.com/
thank you!
Jamie
Looks absolutely delicious! It just goes to prove that the simplest things can be the best!
Max mickle
Hey!! that vegetable soup looks gorgeous. It must the great to taste too. Yummmi..I love vegetable soups. I am going to try this tonight when my kids will be at home.thank you for shearing your post.
The Food Addicts
Great post I love roasted vegetable soup. I Can’t wait to give your recipe a try.