Leek, Butternut Squash & Cheese Puree
6 months +
20 mins
4
10 mins
What you need
Ingredients
Allergens warning
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Method
Peel and dice the butternut squash into 1cm cubes. Top and tail the leek and chop very finely.
Steam the squash for approx. 10 minutes until just softening, then add the leek for another 5 minutes.
Mash the squash and leek together with the goats' cheese, or blend together until smooth. This can be as textured or as smooth as you prefer.
Serve textured or smooth. This also makes a delicious mash for the rest of the family or you can even add some stock for a simple soup.
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