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  • 2 tsp sunflower oil
  • 1 onion, chopped
  • 350 g butternut squash, peeled & diced
  • 1/2 yellow pepper, diced
  • 200 g salmon, diced
  • 175 ml weak vegetable stock
  • 2 sprigs fresh dill, chopped


  1. Heat the oil in a saucepan. Add the onion, squash and pepper and fry for 5 minutes.
  2. Add the stock, cover and simmer for 15 minutes.
  3. Add the salmon and cook for 5 minutes.
  4. Add the dill, then blend until smooth or mash for older babies.
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