Homemade Baby Food

What better way to start out this blog than a post about a mommy making some homemade baby food. 🙂


Fresh Washed Veggies

Autumn is my favorite time of year. I love all of the beautiful colors and scents. Today we’re going to cook up and puree some seasonal butternut squash, carrots, and sweet potatoes. Freshly picked from my parent’s HUGE veggie garden! We just moved into our house a couple months ago, so for now I’m mooching off of their harvest of goodies!

I recommend eating organic and non GMO. I know that can get expensive, so at the very least check out the clean 15 and dirty dozen.

Making your own homemade baby food is relatively simple. It helps to have the right equipment.

1. Sharp knife. I learned from my sister (a pampered chef consultant) that using a good quality sharp knife can save your fingers. A dull blade is more likely to slip on hard veggie skins, therefor causing you to cut yourself.

2. Emersion blenderVitamix, Magic bullet, or basically any type of blender to puree your cooked veggies.

3. Pot & Veggie Steamer – also from Pampered Chef

You also need something to store your finished baby food in. When my baby had just started eating solids he only ate 2 oz. My favorite thing to use was Green Sprouts Freezer Trays. I would freeze his purees in the freezer trays, pop them out and store them in tupperware containers in the freezer. Just thaw one or two of the one ounce squares for your baby to enjoy.

Now that Tristan is eating more, I like freezing his food in 4 oz. Mason jars. I use the Ball wide mouth reusable plastic lids on the mason jars. To make eating on the go simple I got reusable squooshi pouches. These pouches are so cute and convenient.  BPA & Phthalate free, Dishwasher (top rack), & Freezer safe. They have a zipper closure at one end to make filling them very easy. You can also buy a fill n squeeze filling station (this on is cheaper, not as many pouches etc.) to make things even faster. I would recommend the filling station if you plan to make large batches. I found it very easy to use (and clean) for the pouches and my glass mason jars.

Pureed Carrots – same method for sweet potatoes.

Ingredients and items needed:

  • Raw, full sized carrots
  • Basket steamer (optional)
  • Pot with lid
  • Vegetable peeler
  • Food processor or blender


1.)   Wash and peel the carrots and cut them into smaller pieces.  The smaller the pieces the less time you will need to steam.IMG_4578

2.)   Add just enough water to the pot to hit the bottom of the steamer basket and bring to a boil.

3.)   Add the carrots to the basket and cover. If you don’t have a steamer basket just cover the carrots with water. Check the carrots in 10 to 15 minute increments by attempting to cut or stab with a fork. If they are still too hard to easily do so, continue to steam. Be careful to watch your water level, as it will decrease over the time.

4.)   Once the carrots are completely softened, remove and add to your food processor or blender. Purée until smooth.


Using the Filling Station

5.)   Serve, refrigerate, or freeze immediately.

Pureed Butternut Squash

Ingredients and items needed:

  • 1 butternut squash
  • 9”x13” or larger baking dish or rimmed baking sheet
  • Food processor or blender
  • Ice cream scoop or large spoon
  • Tin foil
  • Water


1.)   Preheat your oven to 350°.

2.)   Begin by rinsing off the squash and scrubbing away any dirt or debris. (Though you wont be serving the skin, if your child is anything like mine he already gets enough dirt in his diet.)

3.)   Cut the squash in half lengthwise and place face down on the baking sheet.IMG_4585

4.)   Add a small amount of water to rise about 1 inch up the side of the squash. The purpose of this is two fold.  The water will prevent the squash from sticking to your bake ware, and will also create steam to aid in the cooking process.

5.)   Cover the baking sheet with tin foil and place in the oven for 45 minutes.

6.)   Remove, flip the squash over right side up, and stab with a fork in a few different areas to determine the softness of the squash.

7.)    If you can easily stab or mash it, you can remove the squash and allow it to cool. If it is still too dense, return it to the oven in 10 to 15 minute increments. Cooking times will vary depending on the size of your squash.

8.)   Once the squash has cooled enough to touch, discard any seeds and scoop out the soft inside.  An ice cream scoop is the perfect tool for this:

9.)   Place it in your food processor or blender and puree until smooth. Add some of the cooking water to make it the right consistency.

10.)  Serve, refrigerate, or freeze immediately.

Finished Product

Finished Product

Optional: Flavor with butter, cinnamon, nutmeg, brown sugar, maple syrup, or honey (not till 1 year of age).


These are so cute & handy.

When using the squooshi pouches another helpful gadget is the ChooMee Sip’n. Makes it so your kids can sip on the pouches without making messes! Huge plus for us moms!


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