Hello, Fall...

I've been making "fall recipes" for a couple of weeks now, but I can now make them without feeling like I'm skipping seasons. For me, the beginning of fall whispers, "soooooouuuuupppp" in my ear, especially when is raining outside. I've been waiting for cooler temperatures to arrive so that I could make soup for my son and I thought, where better to start than butternut squash! I added pear for a little sweetness, sage and a bay leaf for flavor, potatoes (more specifically, mashed potatoes that I already had frozen) to thicken it up, and ricotta for a little creaminess. He scarfed it down throughly enjoyed it! 

Butternut and Pear Soup

Here's what I did:

1 oz of Roasted Butternut Squash Puree

1 oz of Roasted Asian Pear Puree

1 oz of home-made veggie stock or store bought (preferably with no salt)

1 oz mashed potatoes or just potatoes

1 bay leaf

A pinch of sage

1 tbsp of Ricotta cheese (stir in right before serving)

*At 8 months, babies can have cheeses like cream cheese, ricotta, and cottage. Although these are soft cheeses, they are made with pasteurized milk and therefore ok. Try to buy the kind that is made with whole milk. For more info: http://www.homemade-baby-food-recipes.com/when-can-my-baby-eat-cheese.html