This Apple, Butternut Squash, and Carrot puree is seasoned with curry to tempt baby’s tastebuds! This stage two combination recipe is the perfect fall puree for babies 6 months and older, as well as a great freezer stash for lunch and dinner.

Nutritional Information

•  High levels of antioxidants and vitamins A and C, which boosts the immune system and reduces inflammation
• A good source of potassium which helps keep bones healthy and our heartbeat regular.
• Contains a protein that may be a potent anticancer agent
• Provides calcium to help strengthen bones and folate to help with brain development
• Good source of vitamin C, which helps with immunity

Butternut Squash, Apples & Carrots Puree

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 20 ounces
Age: 7+ months 

Ingredients

• 2 apples, peeled, cored, and roughly chopped
• 1/2 butternut squash, peeled, deseeded and roughly chopped
• 3 medium carrots, peeled and roughly chopped
• 1/2 tsp mild curry powder

Instructions

1. Bring 2 inches of water to a boil in a medium saucepan. Place apples, butternut squash, and carrots into a steamer basket over boiling water, cover, and cook for 15 minutes. All ingredients will be done when they can easily be pricked with a fork.
2. Let cool slightly. Reserve steamer water.
3. Transfer all ingredients to a blender or food processor, add curry, and puree for 1-2 minutes adding reserved water, fresh breastmilk or formula, in 1/4 cup increments until you have reached your desired consistency.

Notes 

Age: 6+ months

Yield: makes roughly 20 ounces. 

Storage: Fridge – store in an airtight container in the fridge for up to 4 days. Freezer – can be frozen for up to 4 months. 

Butternut Squash Tip: you can use pre-cut butternut squash from the grocery story to save some time prepping this puree.