Baby Food for the Whole Family

Fall Squash Soup

Geoffrey Zakarian, The Lambs Club

This soup can be made super easy with purchased vegetable stock, cubed squash, and roasted pumpkin seeds. I roast the squash in a roasting pan with the stock and Moroccan spices (even just a cinnamon stick and cloves). When the squash is soft, use an immersion blender to blend. This recipe doesn’t even need milk. Top with a dollop of crème fraîche or Greek yogurt.

Ingredients:

2 medium butternut squash

1 medium delicata squash

4 carrots

3 stalks celery

2 large Spanish onions

2 large gala apples

1 bulb garlic

2 fresh bay leaves

2 sprigs thyme

2 cups whole milk

Crème fraîche

Maple syrup

1 tsp cider vinegar

1 tsp Ras el Hanout (Moroccan spice mix)

1 cup pumpkin seeds

1 Tbs butter

1 bunch chives (minced)

Salt and pepper to taste