Baby or Toddler Squash and Rice Soup recipe

All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Ingredients

1 cup mashed, cooked butternut squash
½ cup water
¼ cup cooked brown rice
1 tablespoon plain yogurt, or to taste

Nutrition Info

73.2 calories
carbohydrate: 17 g
cholesterol: 0.5 mg
fat: 0.4 g
fiber: 3.3 g
protein: 1.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 11.5 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend butternut squash and water together in a food processor until smooth. Slowly mix brown rice into squash mixture until desired consistency is reached, stir in yogurt.

Recipe Yield

2 servings

Recipe Note

New recipe try for baby/toddler.

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