Chicken Butternut Couscous Soup Bowl for Babies (8 months+)

Preparation

1. 1

   Peel, deseed and dice butternut squash; peel and dice carrot. Simmer the vegetables in safe water or unsalted broth until tender.

2. 2

   Add chicken and cook until its thickest part reaches 74°C (165°F) when checked with a food thermometer, not just the published estimate.

3. 3

   Remove chicken, finely shred and return to the soup, checking for any tough fibres.

4. 4

   Prepare dry wheat couscous in sufficient hot liquid according to the packet, allowing it to hydrate fully and checking for dry grains.

5. 5

   Blend or mash soft couscous, tender vegetables and cooked chicken into a moist spoonable mixture. Add olive oil, cool and offer.