The newest foodie-mom book is French Kids Eat Everything, where author Karen Le Billon moves her two young American kids to France and encounters a food culture entirely different from home. From school lunches to meals at home, French children eat everything, and most of it is healthy. Snacking between meals is absolutely forbidden, and picky eating is frowned upon.
I’m happy to say that Granola Baby eats everything too–from Polly Pockets and Mancala marbles to Legos and crayons. And yes, he eats spicy coconut squash soup too.
I made squash soup this past Shabbos with chicken broth, so unlike a typical week, I hadn’t tried the soup before I served it (you know, fear of fleishigs!). I served the baby his full dinner while my husband was at shul. At the first bite, he made a scrunchy-nose face. Must need more salt. I added a pinch, and he ate the whole bowl.
Later my husband and I sat to enjoy our meal and lo and behold, the soup was awesome. It was so spicy that my mouth was on fire. I always add some jalapeno pepper to squash soup, but I must have added more this time. It wasn’t enough to stop Granola Baby.
Oh, and it’s Kosher for Passover.
SPICY COCONUT SQUASH SOUP
1 butternut squash, peeled and roughly chopped
1 can coconut milk
32 oz. water or chicken stock
T minced ginger
1/4 cup cashews (optional)
4 cloves minced garlic
1t minced jalapeno pepper
freshly ground pepper to taste
Saute the garlic, ginger and jalapeno in olive oil until lightly brown. Add the squash and broth and bring to a boil. Simmer for 40 minutes, until the squash can be easily pierced with a fork. Add salt, pepper and cinnamon. Blend it with an immersion blender and serve (If you’re using the cashews, blend the soup in the blender).