Butternut squash soup

• 1 mediumbutternut squashabout 1 kg (2¼ lb)
• 2 mediumcarrots
• 1onionfinely chopped
• 1 clovegarlicfinely minced, optional
• ½ tspdried mixed herbs or thymeoptional, with no added salt
• 750 ml (3 cups)wateruse water, not ready-made stock, which is usually salty
• 1 tbspvegetable or olive oil
• 1–2 tspplain full-fat yogurtoptional, to swirl on top; pasteurized, with no added sugar. It contains milk: use it only once your baby has had dairy on its own

Steps

1. 1Wash your hands. Scrub the squash with a clean vegetable brush under running water, then peel it, scoop out all the seeds and stringy bits, and cut it into cubes about 2 cm (¾ in). Scrub the carrots under running water and peel them. Cut one lengthwise into sticks about 6–8 cm long and 2 cm wide (2½–3 × ¾ in), never round coins, for your baby to dip, and chop the other. Rinse and peel the onion, then chop it finely.
2. 2Heat the oil in a large pan over medium-low heat and cook the onion gently for about 10 minutes, stirring, until very soft and see-through. Add the garlic and herbs for the last minute, without letting them brown.
3. 3Add the squash, chopped carrot, carrot sticks and water. Bring to a boil, then cover and simmer gently for 20 to 25 minutes, until the squash and carrot fall apart when you press them with a spoon. Don't add salt or stock. Before you blend, lift out the carrot sticks with a slotted spoon and squash one between your thumb and finger: it should flatten easily.
4. 4Blend until smooth, or mash with a potato masher, leaving soft lumps, once your baby is used to eating. Take your baby's portion out now, before any extra water or seasoning goes in. It should be thick enough to stay on a spoon when you tip it; if it's runny, simmer it uncovered for a few minutes.
5. 5Spread your baby's portion in a shallow bowl to cool, stirring. Soup holds heat, so stir it well and check the temperature before serving: it should feel only just warm, never hot. Swirl in the yogurt, if using.