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    Butternut squash, pea, broccoli and kale

    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

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    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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