Squash, Carrot, Pepper & Leek
Bibs at the ready for this tasty puree packed full of veggies. It’s sweet, tasty & easily digestible for little tummies.
- 1 tbsp oil
- 350 g butternut squash, diced
- 200 g carrot, diced
- 75 g red pepper, diced
- 100 g leek, chopped
- 50 g Cheddar, grated
- 300 ml water
- Heat the oil in a saucepan. Add the squash, carrot, pepper and leek and fry for 3 minutes.
- Add the water and bring up to the boil, cover and simmer for 15 – 20 minutes until tender.
- Blend until smooth or your desired consistency using a hand blender.
- Add the cheese.