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Butternut Squash, Salmon and Dill Puree by Annabel Karmel

Butternut Squash, Salmon and Dill Puree by Annabel Karmel
by Annabel Karmel |
Published on

Preparation Time

10 minutes

Serves

4

Ingredients

  • 2 tsp sunflower oil

  • 1 onion, chopped

  • 350g butternut squash, peeled and diced

  • ½ yellow pepper, diced

  • 200g salmon, diced

  • 175ml weak vegetable stock

  • 2 sprigs fresh dill, chopped

  1. Heat the oil in a saucepan. Add the onion, squash and pepper and fry for 5 minutes.

  2. Add the stock, cover and simmer for 15 minutes.

  3. Add the salmon and cook for 5 minutes.

  4. Add the dill, then blend until smooth or mash for older babies.

Suitable from 6 months.

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