Butternut squash, pea, broccoli and kale

With thanks to Annabel Karmel

You can choose how smooth or lumpy to make this yummy butternut squash, pea, broccoli and kale dish depending on where your little one is on their weaning journey.

MAKES: 4 PORTIONS

Ingredients

2 tsp olive oil

1 onion, sliced

200g butternut squash, peeled and diced

350ml unsalted vegetable stock

100g broccoli florets

40g kale leaves, washed and trimmed

50g frozen peas

20g Parmesan cheese, grated

Method

Heat the oil in a saucepan.
Add the onion and squash and sauté for 1 minute, then add the stock.
Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
Add the broccoli, kale and peas and simmer for a further 6 – 8 minutes until tender.
Puree in a blender until smooth or your desired consistency. Add the Parmesan cheese and stir until melted.

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Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform