- Preparation and cooking time
- 1 Butternut squash, chopped
- 4 Carrots, sliced
- 1tbsp Olive oil
- Very low salt vegetable stock
- STEP 1
Roast the squash and the carrots on an oiled baking tray for 30 minutes at 180°C/350°F/Gas mark 4.
- STEP 2
Heat the oil in a low saucepan, add the squash and carrots together with the stock cube, dissolved in 500ml of water, bring to the boil then simmer for 10-20 minutes.
- STEP 3
Allow to cool, then blitz in a blender until smooth (you may need to add more water).
- STEP 4
Add toast or bread cubes to soup to make it easier for baby to feed himself/herself.