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Butternut Squash with Spinach and Peas by Annabel Karmel

Butternut Squash with Spinach and Peas
by Annabel Karmel |
Published on

Preparation Time

10 minutes

Serves

4-6

Ingredients

  • 2 tsp sunflower oil

  • 125g leek, diced

  • 150g butternut squash, diced

  • 80g frozen peas

  • 150ml milk

  • 150ml water

  • 35g Parmesan, grated

  • 30g baby spinach

  • 4 fresh basil leaves, torn into pieces

  • ¼ tsp Dijon Mustard

  1. Heat the oil in a saucepan. Add the leek and butternut squash, Sauté for 8 minutes until softened.

  2. Add the peas, then blend in the milk and water. Bring up to the boil, then simmer for 5 minutes.

  3. Add the spinach, Parmesan and Dijon mustard. Stir until wilted, then blend to the desired consistency.

Suitable from 6 months. Also suitable for freezing.

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