1tablespoonmaple syrup or honey (optional for added sweetness)
Notes
Kid Tips:Let kids cut up ingredients with kid safe knives as age appropriate, dump the ingredients, mix, and help with the immersion blender as age appropriate.For babies under 1 year who are eating solids, omit the maple syrup, honey, and salt. As a reminder, honey is unsafe for kids under 1 year.
Instructions
Stove Top
Heat oil in a large pot over medium heat and add the onion, carrot, garlic, and salt, Cook until softened, ~1-2 minutes. Add apple, squash and spices (thyme, ginger, and nutmeg). Stir to combine and cook for about 1 minute. Add broth and cover the pot. Simmer until the squash is soft and cooked, about 25 minutes.
Once squash is cooked, turn off the heat and add maple syrup or honey (optional) and coconut milk or yogurt. Use an immersion blender to puree the soup to a smooth texture of choice.
Taste and add any additional seasoning as needed.
Instant Pot
In the pot (cooking insert) of the instant pot, heat oil on saute function. Add the onion, carrot, garlic, and salt, Cook until softened, ~1-2 minutes. Add apple, squash and spices (thyme, ginger, and nutmeg). Stir to combine and cook for about 1 minute. Add broth and then add the cover and seal it. Press manual and set it to cook for 12 minutes.
After done cooking, let it slowly release for 10 minutes.
Open the top and add in maple syrup or honey (optional) and coconut milk or yogurt. Use an immersion blender to puree the soup to a smooth texture of choice.
Taste and add any additional seasoning as needed.
Slow Cooker
Add all the ingredients to the pot of a slow cooker expect the maple syrup or honey (optional) and coconut milk or yogurt.
Cover and cook on low for 6-8 hours or on high for 3-4 hours or until the squash is fully cooked and soft.
Once squash is cooked, turn off the heat and add maple syrup or honey (optional) and coconut milk or yogurt. Use an immersion blender to puree the soup to a smooth texture of choice.