This is a simple recipe for kids to help with preparing and seasoning the vegetables. Make sure all helpers wash their hands first!
Brussels sprouts and asparagus are both folate-rich foods.
Serve this fun breakfast with an orange, 100% orange juice, or other citrus fruit to give it an added folate boost (and to help with iron absorption)!
Fresh, frozen or canned veggies* can all work! If using fresh, make sure to rinse thoroughly with water. If using frozen, make sure to thaw and drain extra water. If using canned, drain to remove the extra liquid.
This recipe keeps the ingredients simple so the roasted squash flavor takes the spotlight - most of the flavor comes from the cooking method.
Don't be fooled by the length of the instructions, this soup is easy to make! The instructions provide details and tips on how to cut the butternut squash and options for blending.
Make this recipe vegetarian by substituting vegetable broth or a soy-based beverage for the milk.