Butternut squash with leeks - a great tea-time veggie option...


  • about a quarter of a butternut squash, cubed
  • a handful of frozen peas
  • 2 medium leeks, washed and sliced
  • about half a bag of fresh spinach (you can add more if you like as it disappears to nothing and is full of goodness)
  • half a pint vegetable stock (low in salt, preferably homemade)
  • a knob of unsalted butter


  1. Melt the butter in a saucepan. Add the squash and leeks and fry for a couple of minutes.
  2. Pour the veg stock over the squash and leeks until covered. Simmer until the squash is soft (about 15 mins).
  3. Add the peas to the pan for 3 minutes.
  4. Wash the spinach thoroughly and remove any large stalks. Add to the pan of veg for a minute until just wilted.
  5. Remove the veg from the saucepan with a slotted spoon and transfer into a jug or large bowl. Blend with a stick blender to the required consistency for your baby (you can add more liquid from the pan to make it smoother)

Makes 4-6 servings (3-4oz pots)

Suitable for freezing.

This makes a delicious soup for you if you fancy making a bigger batch.