Suitable from 6 months.
1 skinned chicken thigh
2 cups water
2 tablespoons chopped celery
About ½ a butternut (250g or 2 cups diced)
Put chicken, water and celery in a saucepan and bring to the boil. Lower heat to maintain a gentle simmer and cook for about 25 minutes.
Scoop out butternut seeds, then peel and dice flesh, add to the chicken.
Bring back to a simmer, cover and cook until soft and tender.
Lift out chicken. Cool slightly then remove bone. Chop the chicken.
Put chicken, vegetables and a little of the cooking liquid through a mouli (vegetable mill) to puree to a smooth consistency. Or puree in a food processor. Thin if required with remaining liquid or a little boiled water.
Freeze in ice cube trays or plastic Baby Cubes with snap-on lids.
Variation: Replace buttercup with pumpkin or buttercup squash.