Chicken and butternut purée

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Suitable from 6 months

Butternut, a winter squash, is shaped like a long, large pear. Skin is beige coloured and flesh is bright orange.

  •  Gluten free

  • No added soya

  • No added egg

  • No added milk 


  • 1
    skinned chicken thigh
  • 2
    cups water
  • 2
    tablespoons chopped celery
  • About ½ a butternut (250 grams or 2 cups diced)


Put chicken, water and celery in a saucepan and bring to the boil. Lower heat to maintain a gentle simmer and cook for about 25 minutes.

Scoop out butternut seeds, then peel and dice flesh; add to the chicken.

Bring back to a simmer, cover and cook until soft and tender. Lift out chicken.

Cool slightly then remove bone. Chop the chicken.

Put chicken, vegetables and a little of the cooking liquid through a mouli (vegetable mill) to purée to a smooth consistency. Or purée in a food processor.

Thin if required with remaining liquid or a little boiled water. Freeze in ice cube trays or plastic Baby Cubes with snap on lids.

Variation: Replace butternut with pumpkin or buttercup squash