Thursday, August 21, 2014

Babyfood so good, she may never taste it - Butternut Squash and Corn Puree/Soup

As I mentioned in my previous post about my new, second baby, less intense food introduction, I've been introducing new foods with ones that have already been tested.  Whereas last time, I would give lil T only that new food for a week and that didn't go over too too well with some of the greens.  Well, Red Bell Peppers were introduced this week with Zucchini, Carrots and 1 Apple.  It tasted like an awesome Gazpacho.  Yeah, she didn't love it so much.  It's amazing how pungent something I used to think was so mild to non contributing as a Bell Pepper really asserts itself.  So I've frozen it as smaller ice cubes so I can toss it in with other mixes later. 

Here I was rather unprepared for her next food as I usually time it with a lull in the week.  I had to do it in the evening while the kids ate.  She isn't as captivated watching me cook as lil T was.  He would sit happily for hours in his high chair in the kitchen gnawing on a rice cracker but lil R, not so much.  Anyhoo, the one I made tonight as she screamed at me is so YUMMO that I will seriously make this again for myself and D as a soup.  Of course, I'll add alot of my stuff like aromatics like Garlic and Onions, probably but really this puree soup stood on it's own without Salt, Pepper, Spices nor Aromatics.  Amazing what fresh produce tastes like when you don't over cook it.  I steam until just done before pureeing.

Butternut Squash and Corn Puree/Soup

1 medium Butternut Squash, cubed 1inch (about the sizes of a nerf ball, renders 5-6 cups of cubes)
1 c Carrots, diced 1cm cubes
1/2 c dried Green Peas
2 small Bartlett Pears, cubed large
1 large ear of fresh local Corn

Chop in this order and wait on the Pears 10 minutes into steaming the first two so you don't get ugly browning.

In a large pot, place 2 c of filtered Water and the rinsed Green Peas. 
Place a stainless steel vegetable steamer on top.  Bring to a medium simmer. 
Place the Squash and the Carrots and cover.
After 10 minutes, with the Corn standing up in a bowl, run a sharp knife down the length to 'de-cob' the Corn kernels from the cob then chop the Pears, with peel, and add to the steamer. 
The total steam time should be 25-30 minutes.  Let stand a few minutes with heat off to avoid volcano in the processor.

Spoon the steamed veg into a large food processor.  Then drain the Peas, keeping the water and add to the processor.  Add 1/4 cup to 1/2 cup of the steam water.  Pulse the processor to breakdown the bulk a few times.  Then let it run for 30s to 1 min until no big chunks are floating around. If you don't have a large processor, you can use a processing wand. 

If I were making this as a soup, I would use all the water.  I try not to add to much water because I don't like watery babyfood like the store bought stuff. 

Seriously, this was delicious without any added flavours. 


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