Last night, we caved and ordered a pizza - V's specialty from Bocce with mushrooms and pepperoni. Oh, and we also ordered wings. And then, I got heartburn. And our little man did NOT like what was passed on to him. We were up for quite a while last night, so today's dinner must be a return to wholesome AND simply - nothing to set his little tummy off again. This recipe comes from Parents magazine. The most complicated part is having to blend it for the final creamy outcome, but it's a wonderful way to take advantage of fall's bounty of carrots, apples, and butternut squash!
You need:
1 tablespoon olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
2 medium Golden Delicious apples, cored and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
Ground black pepper to taste
Whole grain croutons
In a large pot heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add the squash, apple, and broth. Bring to boiling. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly. Puree the soup, in batches if necessary, in a blender or food processor, or with an immersion blender. Season to taste with pepper and serve topped with whole grain croutons
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