Corn, Yogurt, and Butternut Squash Puree

As your baby grows, they will move from smooth pureed textures to more chunky textures. That way, they can start to hopefully break in some of those new teeth coming through. This ‘puree’ is perfect for transitioning from different textures, around the ages of 9-11 months!

Corn, Yogurt, and Butternut Squash Puree

Ingredients

  • 1 cup frozen or fresh corn
  • 1 cup butternut squash
  • 1/2 cup plain yogurt

Instructions

  1. Steam corn and butternut over a pot until soft, about 10-15 minutes. Reserve cooking water and set aside.
  2. Cool completely.
  3. Add all the ingredients, including yogurt, to the Baby Bullet Blender. Puree until smooth. Add some cooking water to puree smoother, or if wanted, add more yogurt. (This will decrease sweetness.)
  4. Refrigerate for up to 3-5 days, or freeze for up to 3/4 months.

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