Go the French way. In France, baby's first food is a selection of soups. Soups are a great way to introduce a variety of flavours, and you can increase or decrease liquid depending if you want if very thin or thick.
Leek and potato soup
Carrot and pumpkin soup
and so on
First veggies are better braised than steamed. Take a small pot, add a few cm of water and the diced vegetable you have chosen, say a carrot. You cook the carrot at low heat for 15 min, making sure there is always some liquid in the pot, so you might have to add it from time to time. Then you blend the vegetables and its water .
The first thing French mother are told is never to give something we wouldn't eat ourself, so make good food. You must avoid salt until they are one, but you can load on fresh herbs, butter, olive oil, spices.
A pumpkin roasted in the oven with garlic and olive oil (do not blend the garlic, toss it or it eat yourself) at high heat until it caramelises and is so tender you can blend it or just use the back of a fork to mush it.
Prepare apple sauce, again cubed apple or that super ripe pear nobody will eat, boiled in a bit of water and blend together. Banana is easier to eat poached, so again simmer a small pot of water, slice the banana into it, cook for half a minute, and blend/fork it .
For breakfast, it doesn't have to be sweet. You can blend some rolled oats and cook them in the morning with a bit of cinnamon and a cooked fruit.
When it will come to fish and meat, boil the fish such as cod. Put the frozen piece of fish in a pot of water, bring it to boil, when fish floats, it is ready. Keep the water, and add a spoonful or two to the fish in the plate, with some melted butter and chopped parsley. If a filet or a sole, cook in plenty of butter in a pan, a few minutes per side.
@Lola19 you are on the right track. You are focusing on what to give your baby and want to give healthy options. This is what will guide you. Avoid industrial food because it tastes totally different to the real thing. The pasteurisation, high heat and other industrial processes gives it a processed food taste which your baby might prefer and will refuse the original vegetable . Pouches also have weird combinations such as spinach and blueberries and who eats that together? They also tend to be sweet-based, so a lot of apple sauce, carrot and sweetcorn.
Avoid the crappy baby junk food such as the melty puffs, baby crisps, veggie stick , baby cereal bar and .... the rusks.
You can make broth to either cook some baby pasta and rice in it, then serve it with a bit of butter or olive oil (a few gr) and real parmesan cheese. You can prepare risotto with zucchini, pea, pumpkin, ..... with parmesan and butter.
This combination of wet and solid is perfect to teach to chew, and then you can start preparing some stew with lentils, hummus, an omelette or crepes (the French ones have no sugar 250 gr flour, 3 eggs, 500 milk, 1 tbls oil, pinch of salt, blend) .
You can use the baby fork from quite early on.
IN France, we don't have the debate between puree/blw, it is quite weird to be focusing on the mean the food reaches the mouth instead of focusing on the food. You don't have to pick. Preparing soups or some creams and puree will allow you to offer the biggest variety of vegetables and in France, soups are eaten a couple of times per week for life.
Salads can be introduced quite early, around the age of 1 or even earlier if interested. . A tomato diced in very tiny pieces, with chopped parsley and olive oil. A cooked green bean cut very tiny, mixed with tomatoes , a bit of crushed feta cheese or some pieces of fish.
For the meat, first chop an onion and let if brown in a pan at low heat, cut a tomato, and push it to one side of the pan, add a bit of butter/oil and cook the meat you want, already sliced very tiny, it will cook in a few minutes, and at the last minute add half a glass of water to detach all the juices and let it mix with the veggies. This way, the meat will not be dry. Or prepare meatloaf and halfway through the cooking time, fill the dish with 3 cm of milk and a few spoons of oil, and let if cook at least 30 min. We coat the meatloaf with French mustard.
Focus on the food, be adventurous at the supermarket and try all the vegetables you can.
From Asparagus (fill a pan with 2 cm of water, cut the end of the asparagus , and with a peeler, remove the fist layer of the asparagus as too fibrous, let the water evaporate and the first time, only give the tip to try, and use the stem blended in a soup or risotto) to Zucchini (cut them lengthwise, as thin as you can, lay on a papered baking tray, brush with olive oil, and for a few minute at very high heat in oven, when they start to brown, they will so soft, they melt in the mouth) .
Think about what you want your son to eat growing up and cook that, adapting it to his ability to chew and swallow .
I can give you more ideas and more recipes if you want them.