Spiced Butternut Squash Soup

SPICED BUTTERNUT SQUASH SOUP
6 months+

No thanksgiving meal is complete without the quintessential autumn squash, sweetly named butternut <3. This spiced butternut squash soup, served as a starter, is sure to wake up your taste buds, revving them up for the feast that follows. Toddlers and kids will love it too for the generous sweetness and creaminess on offer. The crunch from the toasted pine nuts is a heavenly match to the luxurious, buttery quality of the soup. 

Science Corner
Butternut squash is not only delicious but alive with nutrients - carotenoids (that become vitamin A in the body), antioxidants, anti-inflammatory molecules, types of starches that aid in blood sugar regulation, B vitamins, including folate and surprisingly, a bit of omega-3 fats in the form of alpha linoleic acid, also a potent anti-inflammatory agent. Squash is abundant in winter and affordable so there really is every reason to make it part of your family table. Combined here with antioxidant-rich spices that regulate blood sugar, exhibit antibacterial effects  and boost digestion, to name a few of the benefits, this delicious and soul-warming soup is sheer health and deliciousness in a bowl. 

Yield
2 adult and 2 toddler servings

Ingredients
Note: Use the higher spice amounts if you like a more intensely flavourful version or the lower amounts for a more subtle taste
2 tablespoons coconut oil
1 leek, white and light green parts, chopped
1/4 teaspoon finely chopped ginger
1 medium butternut squash peeled and chopped
1 sweet potato peeled and chopped
3-4 cups chicken or vegetable stock
1 to 11/2 teaspoons cumin powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon, preferably Ceylon
1/8 to 1/4 teaspoon coriander powder
Salt to taste
2 tablespoons butter (optional)
1/8 cup pine nuts (optional)

Method
In a pot for which you have a lid, heat the coconut oil on medium until shimmering. Add the leeks and sauté until translucent and softened, 3-5 minutes. Add the squash, sweet potato, ginger and stock and bring to a gentle boil. Cover, reduce the heat to low and cook for 10-15 minutes or until the potato and squash are soft.

If garnishing with pine nuts, while the soup is cooking, heat a skillet over medium and toast the pine nuts until golden for 1 minute, shaking often to prevent burning. Set aside to cool. 

Uncover the soup. Stir in the cumin, nutmeg, cinnamon, coriander and salt to taste. Cook for another 3 minutes covered. Take the pot off the heat and alllow the soup to cool some. Transfer to a food processor or blend well using an immersion, hand held blender. Stir in the butter for added creaminess and sheen, top with a sprinkling of the toasted pine nuts and serve. Pretend not to be disheartened when toddler asks you to pick out all the 'white things'. It means more deliciousness for you! ;) 

You can also skip the salt and pine nuts and offer it to babies for a delicious and nutritious baby meal.