Butternut Squash, Carrot & Sweetcorn Puree

Butternut Squash, Carrot & Sweetcorn Puree recipe by Annabel Karmel

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Butternut Squash, Carrot & Sweetcorn Puree

This Butternut Squash, Carrot & Sweetcorn Puree is an easy puree to make and combines 3 nutritious vegetables that babies love. Adding pureed corn to your baby’s food from 6 months is a good idea giving added texture and taste. Use tinned or frozen sweetcorn in this yummy blend of veggies.

For another veggie-packed puree, next try a Carrots, Broccoli & Cheese Puree with your little one.

 

Ingredients

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

Method

  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.

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