Mother and Baby

Butternut Squash with Spinach and Peas by Annabel Karmel

Butternut Squash with Spinach and Peas
  • Serves: 4-6
  • Preparation time: 10 minutes


  1. Heat the oil in a saucepan. Add the leek and butternut squash, Sauté for 8 minutes until softened.
  2. Add the peas, then blend in the milk and water. Bring up to the boil, then simmer for 5 minutes.
  3. 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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