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Le Chaudron recipe
Purée de butternut au fromage frais des petits
Butternut and cream cheese purée for little ones
⏱ 30 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)butternut squash
1potato
40 g (1½ oz)cream cheese
100 ml (½ cup)milk
1 teaspoonolive oil
- 500 g (18 oz) butternut squash
- 1 potato
- 40 g (1½ oz) cream cheese
- 100 ml (½ cup) milk
- 1 teaspoon olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the butternut squash and potato and cut into even pieces so they cook quickly.
- Put the vegetables in a saucepan of water and cook for 20 minutes until very soft.
- Drain the vegetables and blend with the milk using an immersion blender until perfectly smooth.
- Add the cream cheese and olive oil and blend again until soft and creamy.
- Make sure the purée is completely smooth with no hard bits, so it’s just right for little ones.
- Let the purée cool to lukewarm before serving so it’s never too hot for little chefs.
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