Butternut Squash, Carrot, and Blueberry Puree

Ingredients

• Half a medium carrot
• 6-7 cubes of butternut squash
• 1 tea cup of boiled blueberries

Method

1. 01

   Peel and chop the butternut squash into cubes and boil them with the peeled carrots.

2. 02

   You can boil them in water or steam them. You can also roast them in the oven for added flavor.

3. 03

   Add the softened or mashed blueberries and mash everything with a fork, or blend for a smooth texture.

4. 04

   To adjust the consistency, you can add olive oil, breast milk, follow-on milk, or formula milk.

How to offer

Serve in a bowl with a spoon or feed your baby with a spoon.

Storage

Store in a covered container in the refrigerator. Or you can freeze them in ice cube trays for longer storage.