This recipe was developed for babies ages 8 months and up! It makes around 6 cups.
2 pounds of roughly chopped fresh organic squash
1 cup organic milk
1 cup organic applesauce
1 tablespoon organic unsalted butter
Dash of nutmeg
Using your saucepan and steamer basket, add enough water so that the water level is just below the bottom of the steamer basket.
Bring water to a boil.
Add the roughly chopped squash to your steamer basket.
Cover and steam for 3 to 5 minutes or until the squash is tender.
Next, place cooked squash and remaining ingredients into a food processor (can also use a blender or hand held emulsifier) and pulse until it’s the consistency of finely ground pulp. *Add more organic milk to make the soup thinner.
Place meal-ready portion sized amounts into temporary containers and freeze. Once frozen, slip the frozen blocks of food out and repackage in Food Saver Vacuum Sealer Bags (cut to size if needed). When ready to serve, thaw in the refrigerator and then pour into a pot. Reheat on medium-low.
Squeeze Pouches: (example: Infantino Squeeze Pouches)
Using the Infantino Squeeze Pouch system, label each pouch before adding food. Pour desired amount into each pouch (usually about 3.4-4 oz). Place in refrigerator for 1-2 days or freeze for 1-2 months. Thaw in warm water...never microwave!