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 - that it would be hard to find a reason to keep it off your baby's menu. This recipe, which combines it with sweet butternut squash, is a tasty introduction.

Share this on Facebook


  • 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


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.

Find more recipes on Annabel's website.

Liked this? Try these: 


Make mango, peach and banana purée


Pasta with hidden veg bolognese


Tips on weaning from the breast


Last updated: 19 days ago