Weaning recipe: Butternut squash, pea, broccoli and kale purée

There are so many health benefits to eating kale – it's high in iron and calcium, and rich in vitamins – so it's well worth adding to your baby's weaning menu. This purée, which combines the green veg with sweet butternut squash, is a tasty introduction.



Ingredients

  • 2 teaspoons olive oil
  • 1 onion, sliced
  • 200 g/7 oz peeled butternut squash, diced
  • 350 ml/12 fl oz unsalted or weak vegetable stock
  • 100 g/4 oz broccoli florets
  • 40 g/1 ½ oz trimmed kale leaves, washed
  • 50 g/2 oz frozen peas
  • 20 g grated Parmesan cheese

Method

  1. Heat the oil in a saucepan.
  2. Add the onion and squash and sautée for 1 minute.
  3. Add the stock and bring to the boil.
  4. Reduce the heat, cover and simmer gently for 10 minutes.
  5. Add the broccoli, kale and peas and simmer for a further 10 minutes until tender.
  6. Purée in a blender until smooth.
  7. Add the Parmesan cheese and stir until melted.
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Liked this? Try Annabel Karmel's lentil and vegetable purée recipe