Preparation
- Peel and chop the butternut squash and parsnip into small pieces. Place in a medium-sized saucepan with the chicken. Cover with the water and bring to the boil.
- Reduce the heat, slightly, and continue to simmer, uncovered, for about 20 minutes until the vegetables are soft and the chicken is cooked through.
- Drain, but keep one or two tablespoons of the cooking liquid. Place all in a blender and puree until smooth.
- Serve a few tablespoons of the lukewarm purée to your baby and, once cold, freeze the remaining purée in individual portions.
One large sweet potato can be used in place of the butternut squash.