Homemade Baby Food - Butternut Squash and Red Lentil Soup

Butternut Squash and Red Lentil Soup

Looking for an easy homemade baby food recipe the entire family will love? Check out this Butternut Squash and Red Lentil Soup plus my baby feeding tips!
Course Entree, Main Course, Soup
Cuisine American
Keyword baby food, butternut squash, lentil, soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Author Heather H. of Kitchen Concoctions:


  • 1 teaspoon olive oil
  • 2 large carrots, peeled and diced
  • 2 ½ cups diced butternut squash
  • 1 leek, cleaned and sliced (white part only)
  • 1 garlic clove, minced
  • 1 cup red lentils, rinsed
  • 6 cups water or no salt vegetable broth
  • 1/2 teaspoon ground cumin, optional


  1. For baby version: In a large pot, heat oil over high heat. Add carrots and butternut squash and sauté for 4-5 minutes.

  2. Add leeks and garlic and cook for 2-3 minutes.
  3. Stir in water and cumin (if using, see notes) and bring to a simmer. Reduce heat to medium-low and simmer until lentils and butternut squash are soft, about 30 minutes.
  4. Working in batches, carefully puree soup in a blender until desired smoothness. Alternatively, an immersion blender can be used to puree the soup directly in the pot.
  5. Once soup is blended to desired consistency, allow soup to cool until partially warm and serve to baby.
  6. Or allow soup to cool completely and spoon into a plastic ice cube tray and freeze until solid. Once frozen, remove soup cubes from ice cube tray and place in a freezer safe zip top baggie. To thaw, place desired cubes in refrigerator, and let thaw for 1-2 hours or defrost in microwave for 30-60 seconds. Note: 1 ice cube equals 1 tablespoon of food.
  7. For adult version: Once you have pureed soup and removed desired amount for baby, return adult portion of soup to pot and heat through, if needed. Add salt and pepper to taste and an additional ¼-1/2 teaspoon cumin, plus 1/8 teaspoon cayenne pepper and 1 tablespoon fresh lemon juice to adult version of soup only. Add additional 1 cup of broth or ½ cup coconut milk, to thin pureed soup to desired consistency.

Recipe Notes

NOTE: Babies should NOT have salt before age 1. Spices and fresh herbs are ok for for babies 7 months or older, but use spices cautiously, watching for allergic reactions and making sure not to add strong spices, like chili or cayenne pepper to baby's food.