2 tsp sunflower oil
125g leek, diced
150g butternut squash, diced
80g frozen peas
35g Parmesan, grated
30g baby spinach
4 fresh basil leaves, torn into pieces
¼ tsp Dijon Mustard
Heat the oil in a saucepan. Add the leek and butternut squash, Sauté for 8 minutes until softened.
Add the peas, then blend in the milk and water. Bring up to the boil, then simmer for 5 minutes.
Add the spinach, Parmesan and Dijon mustard. Stir until wilted, then blend to the desired consistency.
Suitable from 6 months. Also suitable for freezing.
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