Knob of unsalted butter
½ a red onion
½ a cooking apple
3 tablespoons whole milk
1 chicken breast
1 cup (200ml) baby vegetable stock
1 butternut squash (about 300g sliced and deseeded)
What age foodie? 8 months and beyond.
What do I do?
Melt the unsalted butter in a saucepan and soften the red onion for a few minutes. Add the chicken and sauté until it turns opaque. Next, add the cooking apple and sweet potato and pour over the stock. Bring the ingredients to the boil, reduce the heat to low, cover with a lid and simmer for about 15 minutes. Once cooked, blend to a purée, leaving some texture.
Butternut squash contains vitamin A (beta-carotene), zeaxanthin and lutein which can help visual development. It also houses vitamin C, vitamin-K, B-vitamins, potassium and omega-3 fatty acids.
Suitable for freezing. Freeze smaller (ice cube portions) for tots and bigger (small Tupperware) portions for older children.