2 tsp sunflower oil<br />
75g carrot, diced<br />
75g butternut squash, diced<br />
75g leek, diced<br />
200ml unsalted or weak chicken stoxk<br />
20g Kale<br />
60g cooked turkey, diced<br />
2 tbsp Cheddar, grated<ol>
<li>Heat the oil in a saucepan. Add the carrot, squash and leek. Fry for 2 minutes, then add the stock.</li>
<li>Cover and simmer for 10 minutes. Add the Kale and simmer for 5 minutes.</li>
<li>Add the turkey then blend to the desired consistency using a hand blender and stir in the cheese.</li>
</ol>
Turkey, Squash, Carrot & Kale
This is a delicious recipe to make for your baby using leftover turkey.
