Butternut Squash, Pea, Broccoli and Kale Puree

Butternut Squash, Pea, Broccoli and Kale Puree

Butternut Squash, Pea, Broccoli and Kale Puree From Annabel’s 25th anniversary New Complete Baby and Toddler Meal Planner.

For how many? Makes 4 portions

Ingredients

  • 2 tsp olive oil
  • 1 onion, sliced
  • 200g peeled butternut squash, diced
  • 350ml unsalted or weak vegetable stock
  • 100g broccoli florets
  • 40g trimmed kale leaves, washed
  • 50g frozen peas
  • 20g grated Parmesan cheese

Instructions

1. Heat the oil in a saucepan.

2. Add the onion and squash and sauté for 1 minute, then add the stock.

3. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.

4. Add the broccoli, kale and peas and simmer for a further 6 – 8 minutes until tender.

5. Puree in a blender until smooth. Add the Parmesan cheese and stir until melted.

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