Butternut Squash, Pea, Broccoli and Kale Purée by Annabel Karmel

Annabel Karmel’s Butternut Squash, Pea, Broccoli and Kale Purée

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Preparation Time

20 minutes

Serves

4

Ingredients

  • 2 tsp olive oil

  • 1 onion, sliced

  • 200g peeled butternut squash, diced

  • 350ml unsalted or weak vegetable stock

  • 100g broccoli florets

  • 40g trimmed kale leaves, washed

  • 50g frozen peas

  • 20g grated Parmesan cheese

  1. Heat the oil in a saucepan.

  2. Add the onion and squash and sauté for 1 minute, then add the stock.

  3. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.

  4. Add the broccoli, kale and peas and simmer for a further 6 – 8 minutes until tender.

  5. Puree in a blender until smooth. Add the Parmesan cheese and stir until melted.

Recipe taken from the 25th Anniversary Edition of Annabel’s New Complete Baby & Toddler Meal Planner (Ebury, £14.99). Filled with timeless classics and brand new recipes, visit www.annabelkarmel.com for more information.

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