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Butternut Squash, Pea, Broccoli and Kale Puree
Make your own baby food with this nutritious vegetable purée recipe from Annabel Karmel.
From the book
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Introduction from Annabel Karmel
Butternut Squash, Pea, Broccoli and Kale Puree From Annabel’s 25th anniversary New Complete Baby and Toddler Meal Planner.
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
Essential kit
You will need a blender.
Method
Heat the oil in a saucepan.
Add the onion and squash and sauté for 1 minute, then add the stock.
Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
Add the broccoli, kale and peas and simmer for a further 6 – 8 minutes until tender.
Puree in a blender until smooth. Add the Parmesan cheese and stir until melted.
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