- 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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