A nutritious and flavorful purée combining iron-rich lamb with sweet butternut squash and mild leeks. A perfect, well-balanced meal for introducing your baby to savory flavors and essential nutrients.
Ingredients
- 100g ground lamb
- 300g butternut squash, peeled and cubed
- 1 small leek, white and light green parts only, washed and sliced
- 1 teaspoon olive oil
- 1 small sprig of fresh rosemary (optional)
- 200ml water or unsalted homemade stock, plus more for thinning
Instructions
- 1.Heat the olive oil in a small saucepan over medium heat. Add the sliced leek and sauté for 3-4 minutes until softened and fragrant.
- 2.Add the ground lamb to the saucepan. Cook, breaking it up with a spoon, for about 5 minutes until browned all over.
- 3.Add the cubed butternut squash, rosemary sprig (if using), and 200ml of water to the pan. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the squash is very tender.
- 4.Remove the pan from the heat and discard the rosemary sprig. Let the mixture cool for a few minutes.
- 5.Carefully transfer the mixture to a blender. Blend until completely smooth. Add more water, one tablespoon at a time, to reach your desired consistency.
- 6.Serve one portion warm and store the remaining portions in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Why this recipe
This purée is a wonderfully balanced meal, providing essential iron and zinc from lamb for healthy growth. Butternut squash offers vitamin A for vision and immune support, creating a nutrient-dense and easily digestible first food.
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