Sweet Corn, Squash & Apple Purée

By BabyFoodE

Sweet Corn, Squash & Apple Purée

This fun Fall-inspired purée can be made in less than 10 minutes and with only 3 ingredients—sweet corn, butternut squash and apples! When served warm, this purée tastes just like homemade corn chowder. It was so good, I didn’t want to stop taste testing it! Seriously, it was that good!

What makes this purée the BEST:

  • You can make this corn, apple & squash purée in less than 10 minutes!
  • Simple, healthy ingredients
  • It’s unbelievably delicious
  • Moms AND babies can eat it. (I couldn’t stop!)
  • It’s easy…. like really easy

To make this, you simply place all of the produce into a steamer basket, steam, then transfer all of the tender produce to a blender, purée and you’re done. It’s so easy, you can make it on however little sleep you are running on these days!

But I think after all of that, perhaps the VERY best part is the happy smile it will bring to your baby when they take their very first bite.

Sweet Corn, Squash & Apple Purée

  • 2 cups sweet corn, fresh or frozen
  • 1 cup apples, cored and chopped
  • 1 cup butternut squash, peeled and chopped


  1. In a medium saucepan, bring 2 inches of water to a boil. In a steamer basket, add in the butternut squash, cover, and steam for 4 minutes.
  2. Add the apples on top of the butternut squash, cover, and steam for an additional 2 minutes.
  3. Add the corn on top, cover and steam for an additional 2 minutes.
  4. Let cool slightly. Reserve the steamer water.
  5. Place all of the ingredients into the blender and purée for 1-2 minutes on high or until the purée is completely smooth. If purée is too thick, add in the reserved steamer water, breast milk, formula or stock, a tablespoon at a time until you reach your desired consistency.
  6. Serve and enjoy!

Time-Saving Tip – if you are short on time, you can use pre-cut butternut squash in this recipe, which is usually found in the produce section by the salad mixes at most grocery stores.

Age: from about 6 months and up
Yield: roughly 18 ounces
Prep Time: 5 minutes
Cook Time: 8 minutes
Storage: store in an air-tight container in the fridge for 4 days or in the freezer for 4 months.