Leek, Butternut Squash & Cheese Puree
- Under 10 minutes to prepare
- 10-30 minutes to cook
- Makes lots of portions, ideal for freezing in batches
- Can be frozen
- How to make
½ a butternut squash
50g soft goats' cheese
How to make
Peel and dice the butternut squash into 1cm cubes. Top and tail the leek and chop very finely
Steam the squash for approx. 10 minutes until just softening, then add the leek for another 5 minutes
Mash the squash and leek together with the goats' cheese, or blend together until smooth. This can be as textured or as smooth as you prefer
- Dairy ingredients
Serve textured or smooth. This also makes a delicious mash for the rest of the family or you can even add some stock for a simple soup.
*The Department of Health and the World Health Organization recommend nothing but breastfeeding for the first 6 months of a baby's life. At around 6 months your baby may show signs that they're ready for solid food.