Homemade organic summer squash soup is a perfect recipe for busy parents! Not only does this soup serve as a nutritious meal for your baby, it also makes a super complement to mom and dad’s meal too! See recipe for Pregnancy Food: Summer Squash Soup. Plan ahead by making this soup for your baby and freezing it for future use (directions below).
This recipe was developed for babies ages 8 months and up! It makes around 6 cups.
2 pounds of roughly chopped fresh organic squash
1 cup organic milk
1 cup organic applesauce
1 tablespoon organic unsalted butter
Dash of nutmeg
Using your saucepan and steamer basket, add enough water so that the water level is just below the bottom of the steamer basket.
Bring water to a boil.
Add the roughly chopped squash to your steamer basket.
Cover and steam for 3 to 5 minutes or until the squash is tender.
Next, place cooked squash and remaining ingredients into a food processor (can also use a blender or hand held emulsifier) and pulse until it’s the consistency of finely ground pulp. *Add more organic milk to make the soup thinner.
Place meal-ready portion sized amounts into temporary containers and freeze. Once frozen, slip the frozen blocks of food out and repackage in Food Saver Vacuum Sealer Bags (cut to size if needed). When ready to serve, thaw in the refrigerator and then pour into a pot. Reheat on medium-low.
Squeeze Pouches: (example: Infantino Squeeze Pouches)
Using the Infantino Squeeze Pouch system, label each pouch before adding food. Pour desired amount into each pouch (usually about 3.4-4 oz). Place in refrigerator for 1-2 days or freeze for 1-2 months. Thaw in warm water...never microwave!
aquaBelly® Fitness Blog
From workouts and healthy meals, fitness tips and fashion, to baby love—I'm excited about keeping my clients informed about their health, fitness and life on Lake Lanier! I am a certified pre and post natal fitness specialist, entrepreneur, wife and mother!