Butternut Squash, Parsnip and Chicken Purée
Autumn veggies take centre stage here!
No butternut squash? Swap in one large sweet potato instead.
Cooking time: 30 Min.
Ingredients
For four portions
- 450 g butternut squash
- 100 g parsnips
- 1 small chicken breast fillet
- 400 ml water
Method
- Peel and chop the butternut squash and parsnip into small pieces. Place in a medium-sized saucepan with the chicken. Cover with the water and bring to the boil.
- Reduce the heat, slightly, and continue to simmer, uncovered, for about 20 minutes until the vegetables are soft and the chicken is cooked through.
- Drain, but keep one or two tablespoons of the cooking liquid. Place all in a blender and puree until smooth.
- Serve a few tablespoons of the lukewarm purée to your baby and, once cold, freeze the remaining purée in individual portions.
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