Roasted Butternut Squash and Sweet Potato Puree





This puree is the perfect winter warmer for your little one. Suitable from the very first stages of weaning upwards. Its minimum effort and mess. However the best bit is it can be turned into a warming winter soup just by adding one simple ingredient. making it a great dairy free option for the whole family.

Ingredients 
1 butternut squash
500g sweet potato (about 3-4 medium sweet potatoes)
1 white onion
1 teaspoon of cinnamon
1/2 a teaspoon of nutmeg

Plus 500ml of vegetable stock if making into a soup.

Method

1. Preheat oven to 200 degrees Celsius/ 180 degrees Celsius if using a fan oven. Line a large baking tray with baking paper and put aside for later.
2. Cut the butternut squash in half and deseed before chopping it into 2-3cm chunks. Note there is no need to peel the butternut squash as the skin will become soft during roasting.
3. Peel and chop the sweet potato and onion into similar sized chunks.
4. Spread the butternut squash, sweet potato and onion across the baking tray. Drizzle generously in olive oil and sprinkle across the cinnamon and nutmeg.
5. Pop the tray in the preheated oven and roast for an hour. Don't worry if you forget about it and leave it longer, I've been caught up with feeding and nappy changes before while making this and roasted the vegetables for half an hour longer and it still tasted delicious.
6. Once removed from the oven, pop all the roast vegetables into a food processor or blender while they are still warm and whizz until they resemble a texture similar to mash potato.
7. Remove a bowl for baby, along with a couple of portions for your freezer if you wish, and then simply gradually add the vegetable stock, whizzing in between additions to ensure it is fully blended. I find 500ml is enough to create a thick comforting soup, however you may which to add more if you prefer a thinner soup.

The soup will stay fresh in the fridge for up to 3 days and is also suitable for freezing.



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