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Butternut Squash and Leek Soup


4 cups butternut squash, peeled, and cut to fit feed tube
5 ounces leeks, white and light green parts only, washed
1 small garlic clove, smashed
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
3 cups chicken or vegetable stock


Insert 4-mm slicing blade to the Cuisinart® food processor; slice the butternut squash, remove and reserve. Replace slicing blade with metal chopping blade and add the leeks and pulse to finely chop, remove and reserve.
Place the butter in a 2 quart sauté pan over medium-low heat. Once melted, stir in the leeks and garlic and cook over low heat until very soft, about 10 minutes. Be careful not to pick up any color on the vegetables.
Once soft, stir in the butternut squash, the salt and chicken stock. Increase the heat and bring the soup to a boil. Once it comes to a boil turn the heat down so that the soup remains a constant simmer. After about 40-50 minutes the squash should be very soft.
Strain the solids, reserving the cooking liquid in a clean pot. Puree soup solids in food processor, scraping work bowl once. Be sure all ingredients are well pureed and homogenous. Stir the pureed solids into the cooking liquid to incorporate. Add more chicken broth if necessary.
Taste and adjust seasoning accordingly.


Makes 5 cups

Nutritional Information Per Serving

Calories 52 (23% from fat) • carb. 9g • pro.2g • fat 1g • sat fat 1g • chol 3mg • sod. 240mg• calc. 20mg • fiber 1g

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