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Stage 1 homemade baby food puree recipes for infants 4-6 months old.

Easy Homemade Baby Food Puree

Gentle, nourishing purees designed for babies 4-6 months old, focusing on single-ingredient flavors and silky textures.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Baby Food, Puree
Cuisine: Homemade
Calories: 50

Ingredients
  

Vegetables
  • 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)
Fruits
  • 1 large 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
Liquids & Add-ins
  • 1–4 tablespoons breast milk, formula, or water (to thin as needed)
  • a pinch cinnamon (optional)

Method
 

Preparation
  1. Wash, peel, and chop the produce into even pieces for even cooking.
  2. Steam or simmer vegetables/fruits until very tender (10–25 minutes depending on the item).
Blending
  1. Transfer cooked pieces to a blender or use an immersion blender; add 1 tbsp liquid and puree until silky.
  2. Adjust texture: add more breast milk, formula, or water 1 tsp at a time to reach a smooth, runny puree.
Serving
  1. Cool to room temperature before serving; test temperature on your wrist.
  2. Portion into small containers or ice cube trays and label with date.
  3. Refrigerate up to 48 hours or freeze for up to 3 months.
  4. Thaw in fridge overnight or warm gently in a water bath; stir and test temperature before feeding.

Notes

Cook until very tender: softer pieces blend into a smoother, safer puree. Use chilled ice cube trays for freezing single-serve portions—perfect for mixing and matching later. Label containers with date and ingredient so you can track exposures and preferences. Thin slowly: add liquid 1 tsp at a time for better control over texture. Keep a simple rotation of three to four fruits/veggies to expose baby to variety without overwhelm.