When Emma started eating solid foods I actually was working full time. I went back to work after I took my maternity leave and worked up until Emma was nine months old. Both my husband and I decided that the best thing for our family was for me to stay home and raise our daughter. It’s definitely a tough job but I wouldn’t change it for anything.
During this time a good friend of mine and her mom watched Emma for me while I was at work. Generally Sundays were my meal prep days. I would make big batches of baby food and freeze them for the week. I would send three 6-8 oz bottles of breastmilk and lunch to my friends house for Emma’s meals. My go to purees for these days were chicken soup and butternut squash and broccoli soup. They were so easy to cook and make big batches out of.
Emma used to love both of these soups and luckily never got tired of them. Butternut squash is a great ingredient to use to meal prep baby food. It makes a great amount of food saving time and money. So I wanted to make something different for Emma with this fantastic vegetable. But this time I wanted to go for something more on the sweet side. I had been wanting to give her more mango too so I thought about combining the two. Then I decided to add carrots to make it a complete bright puree.
Yellow/Orange fruits and vegetables are a great source of vitamin C, A, and potassium to name a few. This puree is full of powerful antioxidants with Butternut squash, carrots and mangoes all being rich in it. These bright fruits and vegetables will help your baby maintain a healthy vision and skin, strong bones, and develop strong teeth.
Butternut Squash, Carrots, Mango (6m+)
- 2/3 cup butternut squash
- 1 large carrot
- 1 mango
Peel and chop squash, carrot, and mango.
Steam squash and carrots for 20-25 minutes.
Add mango to cooked squash and carrots. Puree until desired consistency is reached.
Divide into desired portions. Serve immediately and freeze the rest for up to 3 months.
*Use Organic ingredients if possible.