Ingredients
Scale
- 1 large carrot, peeled and chopped (about 1 cup)
- 1 small sweet potato, peeled and diced (about 1 cup)
- 1 small butternut squash, peeled and cubed (about 1 cup)
- 1 apple, peeled, cored, and chopped (about 1 cup)
- 1 ripe pear, peeled and chopped (about 1 cup)
- 1 small ripe banana (mashed, no cooking required)
- 1–4 tablespoons breast milk, formula, or water (to thin as needed)
- A pinch of cinnamon (optional)
Instructions
- Wash, peel, and chop the produce into even pieces for even cooking.
- Steam or simmer vegetables/fruits until very tender (10–25 minutes depending on the item).
- Transfer cooked pieces to a blender or use an immersion blender; add 1 tbsp liquid and puree until silky.
- Adjust texture: add more breast milk, formula, or water 1 tsp at a time to reach a smooth, runny puree.
- Cool to room temperature before serving; test temperature on your wrist.
- Portion into small containers or ice cube trays and label with date.
- Refrigerate up to 48 hours or freeze for up to 3 months.
- Thaw in fridge overnight or warm gently in a water bath; stir and test temperature before feeding.
Notes
Use plain purees as a base to mix later with yogurt or mashed legumes when the baby is ready. Always test the puree temperature before feeding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baby Food
- Method: Steaming
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: baby food, puree, homemade, easy recipe, healthy, vegetarian, first tastes