Squash, Beef Heart & White Bean Alphabet Soup

I INVENTED A RECIPIE-AGAIN! 

Here it is, no fluff, no annoying "read my life story" to get to the recipie. It's super healthy and a powerhouse of a meal. TODDLER FRIENDLY.

Squash, Beef Heart & White Bean Alphabet Soup

Ingredients

1 medium butternut squash

½–1 lb beef heart, trimmed and cut into 1-inch chunks for the blender 

1 can northern white beans, drained and rinsed

1 box (32 oz) chicken broth

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp garlic powder

½ tsp onion powder

¼ tsp cinnamon

½–1 cup alphabet noodles (or other small pasta)

Optional: splash of cream, coconut milk, or Greek yogurt for extra creaminess

Instructions

First cut the squash in half and place in a shallow tray of water, outside facing up, and bake it until it's tender at 400 degrees. Usually an hour is a safe bet for a larger squash. 

While that's going, place beef heart in the instant pot on the trivet with about a cup of water and pressure cook for 30 minutes. Vent when it's done, no need to do natural release. 

Next you're going to want to cut the tough "skin" off the heart and remove any other undesirables. 

Chunk up the heart into cubes.

Boil water and cook your pasta, I like using alphabet noodles. Drain off excess water when it's done.

In a blender, add the insides of the cooked squash, the beef heart chunks, and a can of drained northern white beans. Blend until smooth.

Dump the blender contents into a soup pot and add the 4 cups of broth and stir until it's all incorporated.

Add noodles. 

Done! If your toddler isn't great with spoons yet you can put the soup in a sippy cup and just forgo the noodles or serve on the side.