Squash Soup

I recently saw a similar recipe in a parenting magazine and had to share my own version. What I love about it is that it tastes great for both you and baby - much better than the yuck-fest you get from baby food jars. Just remember to share with the wee one and not hog to yourself!

Winter Squash Soup

Butternut squash peeled and cut lengthwise with seeds removed.

One large sweet potato quartered.

Olive oil

One quart chicken stock

1/2 cup heavy whipping cream

1/4 cup Parmesan cheese

How to: brush squash and sweet potato lightly with olive oil. Cook for 35 min at 375 degrees. Remove and chop both into big chunks and add to boiling chicken broth - simmer for 10 min. Place everything in batches into food processor and purée. Pour back into pot and add cream and Parmesan cheese.

Enjoy with your favorite dark rye or pumpernickel bread.