Easy Homemade Baby Food Puree
Gentle, nourishing purees designed for babies 4-6 months old, focusing on single-ingredient flavors and silky textures.
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)
Instructions
Preparation
- 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).
Blending
- 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.
Serving
- 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
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.