Butternut squash, pea, broccoli and kale
WeaningWorld
April 15, 2021
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.
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Ingredients
Adjust Servings
| 2tsp 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 |
Directions
1.
Heat
Heat the oil in a saucepan.
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2.
Sauté
Add the onion and squash and sauté for 1 minute, then add the stock.
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3.
Boil and simmer
Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
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4.
Mix
Add the broccoli, kale and peas and simmer for a further 6 – 8 minutes until tender.
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5.
Prepare and serve
Puree in a blender until smooth or your desired consistency. Add the Parmesan cheese and stir until melted.
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Notes
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
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