Kids Club Leaderboard


  • 300 g butternut squash, peeled & chopped
  • 1 medium carrot (approx. 75g), sliced
  • 40 g sweetcorn, frozen or tinned


  1. Put the butternut squash and carrot into a saucepan and cover with 150 ml boiling water.
  2. Cover and cook for 7 minutes.
  3. Add the sweetcorn and continue to cook for 3 minutes.
  4. Blend to a puree or your desired consistency in an electric hand blender.
Please log in to view this recipe
Forgot Password?

sign up