18 Delicious Stage 1 Baby Food Recipes Nutritious

Starting your little one on solids is an exciting (and messy!) milestone—but figuring out what to serve can feel overwhelming. Don’t worry, we’ve got you covered with 18 delicious, nutrient-packed Stage 1 baby food recipes that are as easy to make as they are to love. From creamy sweet potatoes to fruity oat blends, these wholesome purees will have your mini foodie grinning (and gobbling) with every bite!

Sweet Potato Puree

Silky smooth and subtly sweet, this puree is a versatile side that pairs beautifully with everything from roasted meats to weeknight grain bowls.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 3 tbsp unsalted butter, softened
• 1/4 cup heavy cream (or whole milk for lighter texture)
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions:

1. Place sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer for 12-15 minutes until fork-tender.
2. Drain thoroughly and return to the pot. Add 3 tbsp unsalted butter, 1/4 cup heavy cream, 1 tbsp maple syrup, 1/2 tsp cinnamon, and 1/4 tsp salt.
3. Use a potato masher or immersion blender to puree until completely smooth, about 2 minutes. For extra silkiness, press through a fine-mesh sieve.

The maple syrup caramelizes slightly as it blends, giving this puree a delicate depth that balances the earthy sweetness. It holds its creamy texture whether served warm or at room temperature.

Tip: For a savory twist, swap the maple syrup and cinnamon for 1 minced garlic clove and 1/2 tsp smoked paprika.

Avocado Mash

This ultra-smooth avocado mash is like guacamole’s laid-back cousin—perfect for slathering on toast, topping tacos, or just eating by the spoonful.

Ingredients

• 2 ripe avocados, halved and pitted
• 2 tbsp fresh lime juice (about 1 lime)
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped cilantro (optional)
• 1/2 tsp minced garlic (about 1 small clove)

Instructions

1. Scoop the avocado flesh into a medium bowl. Add the lime juice, salt, pepper, and garlic.
2. Mash with a fork or potato masher until creamy but slightly chunky (or smooth, if preferred). Fold in cilantro, if using.
3. Taste and adjust salt or lime juice as needed. Serve immediately.

The touch of garlic and lime keeps this mash bright and flavorful, while the optional cilantro adds a fresh pop—no overpowering onions here!

Tip: Press plastic wrap directly onto the surface if storing to prevent browning (best eaten within 2 hours).

Banana Baby Food

This creamy, naturally sweet banana puree is the perfect first food for your little one—no fancy equipment needed!

Ingredients:

• 2 ripe bananas (spotty peels are ideal!)
• 2-4 tbsp breastmilk, formula, or water (adjust for desired consistency)
• 1 tsp fresh lemon juice (optional, to prevent browning)

Instructions:

1. Peel the bananas and break them into chunks. If using, toss with 1 tsp lemon juice to preserve color.
2. Add banana chunks to a blender or food processor with 2 tbsp of liquid. Blend on high for 30 seconds, scraping down the sides as needed.
3. For a thinner puree, add remaining liquid 1 tbsp at a time until smooth. Serve immediately or store in an airtight container for up to 3 days.

The magic here? Overripe bananas caramelize as they blend, giving this puree a subtly rich flavor babies adore. Tip: Freeze extras in ice cube trays for single-serving portions!

Peach Puree

This silky peach puree is a summer staple—perfect for drizzling over pancakes, swirling into yogurt, or mixing into cocktails for a touch of sunshine.

Ingredients:

• 4 ripe peaches, pitted and roughly chopped (no need to peel)
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1/4 cup water
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine the peaches, 2 tbsp granulated sugar, 1 tbsp lemon juice, 1/4 cup water, and a pinch of salt. Stir gently to dissolve the sugar.
2. Simmer for 10–12 minutes, stirring occasionally, until the peaches are completely soft and the liquid is slightly syrupy.
3. Remove from heat and let cool for 5 minutes, then transfer to a blender or food processor. Blend until perfectly smooth, about 30 seconds.
4. For an ultra-silky texture, strain the puree through a fine-mesh sieve, pressing with a spatula to extract all the liquid (optional).

The magic here? Leaving the skins on adds a rosy hue and subtle depth—no fancy straining required unless you want it extra velvety.

Tip: Freeze leftovers in ice cube trays for instant smoothie boosts or cocktail sweeteners!

Carrot Puree

Silky smooth and subtly sweet, this carrot puree is a vibrant side dish that pairs beautifully with roasted meats or as a base for grain bowls.

Ingredients:

• 1 lb carrots, peeled and chopped into 1-inch pieces
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 tbsp honey
• 1/2 cup vegetable broth

Instructions:

1. In a medium saucepan, combine carrots and vegetable broth. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15–20 minutes until carrots are fork-tender.
2. Drain any excess liquid (reserve 1/4 cup) and transfer carrots to a blender or food processor.
3. Add butter, heavy cream, salt, cinnamon, and honey. Blend until ultra-smooth, scraping down the sides as needed. If the puree is too thick, add reserved broth 1 tbsp at a time.
4. Taste and adjust salt or honey if desired. Serve warm.

The cinnamon and honey add just enough warmth to let the carrots shine—no one will guess how simple it is to make!

Tip: For a dairy-free version, swap butter for olive oil and use coconut milk instead of heavy cream.

Butternut Squash Puree

This velvety puree is like autumn in a bowl—naturally sweet, subtly spiced, and luxuriously smooth.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp kosher salt

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp butter and roast on a parchment-lined baking sheet for 30–35 minutes, stirring once, until fork-tender and caramelized at the edges.
2. Transfer squash to a food processor. Add remaining 1 tbsp butter, heavy cream, maple syrup, cinnamon, nutmeg, and salt. Blend until ultra-smooth, scraping down sides as needed (about 2–3 minutes).
3. For extra warmth, return puree to a saucepan over low heat for 3–5 minutes, stirring frequently.

The maple syrup deepens the squash’s natural sweetness without overpowering it, while the nutmeg adds a whisper of complexity. Tip: For a dairy-free version, swap butter for olive oil and cream for coconut milk—it’ll still taste rich!

Apple Sauce

Nothing beats the cozy simplicity of homemade apple sauce—warm, lightly spiced, and perfect for spooning over pancakes or enjoying straight from the jar.

Ingredients:

• 4 lbs apples (a mix of Honeycrisp and Granny Smith), peeled, cored, and chopped
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions:

1. In a large pot, combine the apples, 1/2 cup water, 1/4 cup sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1/4 tsp salt. Stir well.
2. Bring to a simmer over medium heat, then reduce to low. Cover and cook for 20 minutes, stirring occasionally, until the apples are completely soft.
3. Remove the lid and mash with a potato masher for a chunky texture, or blend briefly with an immersion blender for a smoother sauce. Cool slightly before serving.

The gentle balance of tart and sweet apples, with just a hint of cinnamon, makes this sauce taste like a hug in a bowl—ideal for swiping onto toast or gifting in little jars.

Tip: For extra depth, add a pinch of nutmeg or a vanilla bean scraped into the pot while simmering.

Pear Puree

This velvety pear puree is a versatile delight—perfect for baby food, dessert toppings, or even stirred into oatmeal for a touch of natural sweetness.

Ingredients:

• 4 ripe pears (Bartlett or Anjou), peeled, cored, and chopped
• 1/4 cup water
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp honey (optional)

Instructions:

1. In a medium saucepan, combine chopped pears, 1/4 cup water, and 1 tbsp lemon juice. Bring to a simmer over medium heat.
2. Cover and cook for 12–15 minutes, stirring occasionally, until pears are fork-tender.
3. Remove from heat and stir in 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1 tbsp honey (if using).
4. Transfer mixture to a blender or food processor and puree until completely smooth, about 1–2 minutes. For a thinner consistency, add 1–2 tbsp of water.

The gentle warmth of cinnamon and vanilla elevates this puree beyond basic—it’s like autumn in a spoon! Try it swirled into yogurt or as a glaze for roasted pork.

Tip: Freeze leftovers in ice cube trays for easy single-serving portions.

Green Bean Puree

This silky, vibrant puree turns humble green beans into an elegant side dish—perfect for spooning over grilled meats or swiping onto crusty bread.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp unsalted butter
• 1 small shallot, minced (about 2 tbsp)
• 1 garlic clove, minced
• 1/2 cup chicken or vegetable broth
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp heavy cream
• 1 tsp lemon juice

Instructions:

1. Bring a pot of salted water to a boil. Add green beans and cook for 5 minutes until bright green and tender. Drain and rinse under cold water.
2. In a skillet over medium heat, melt butter. Add shallot and garlic; cook for 2 minutes until softened. Pour in broth, salt, and black pepper, scraping up any browned bits.
3. Add green beans to the skillet and simmer for 3 minutes to blend flavors. Transfer mixture to a blender with heavy cream and lemon juice. Puree until smooth, scraping down sides as needed.
4. Taste and adjust seasoning if desired. Serve warm.

The cream and lemon juice give this puree a luscious texture and subtle tang—a far cry from mushy canned beans! Tip: For extra richness, swap the cream for crumbled goat cheese before blending.

Zucchini Puree

Silky smooth and subtly sweet, this zucchini puree is a versatile side dish that pairs beautifully with grilled meats or crusty bread.

Ingredients:

• 2 medium zucchinis (about 1 lb), chopped into 1-inch pieces
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions:

1. Melt butter in a large skillet over medium heat. Add onion and cook for 3-4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add zucchini and 1/2 tsp salt. Cook for 8-10 minutes, stirring occasionally, until very tender (a fork should slide in easily).
3. Transfer mixture to a blender. Add heavy cream, 1/4 tsp black pepper, and lemon juice. Blend on high until completely smooth, about 1 minute.
4. Taste and adjust seasoning if needed. Serve warm.

The magic here? Blending while hot gives this puree an almost whipped consistency – lighter than mashed potatoes but just as comforting.

Tip: For extra richness, swirl in a spoonful of crème fraîche before serving.

Pea Puree

This vibrant pea puree is silky, subtly sweet, and ready in minutes—perfect for swiping under grilled fish or slathering on toast.

Ingredients:

• 2 cups frozen peas, thawed
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, minced
• 2 tbsp fresh mint leaves
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water (or as needed for consistency)

Instructions:

1. In a blender or food processor, combine the peas, olive oil, garlic, mint, lemon juice, salt, and black pepper.
2. Pulse until chunky, then scrape down the sides. With the motor running, drizzle in water, 1 tbsp at a time, until the puree is smooth but still holds its shape (about 1–2 minutes total).
3. Taste and adjust salt or lemon juice if needed.

The mint and lemon brighten the peas’ natural sweetness, while the olive oil adds a luxurious richness—no cream required!

Tip: For a warm version, gently heat the puree in a saucepan with an extra splash of water, stirring often.

Pumpkin Puree

Skip the canned stuff—this velvety pumpkin puree is fresher, richer, and just as simple to make with whole sugar pumpkins.

Ingredients:

• 1 small sugar pumpkin (about 4 lbs), halved and seeded
• 1 tbsp olive oil
• 1/4 tsp fine sea salt
• 1/4 cup water (for blending)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the cut sides of the pumpkin with 1 tbsp olive oil and sprinkle evenly with 1/4 tsp salt. Place cut-side down on the baking sheet.
3. Roast for 45–50 minutes until the flesh is fork-tender and the skin peels away easily.
4. Let cool slightly, then scoop the flesh into a blender. Add 1/4 cup water and blend until completely smooth, scraping down the sides as needed.

The slow roasting deepens the pumpkin’s natural sweetness, giving your pies and soups a caramelized backbone. Store leftovers in an airtight container—it freezes beautifully for up to 3 months!

Tip: For extra-silky puree, strain blended pumpkin through a fine-mesh sieve to remove any fibrous bits.

Blueberry Puree

This vibrant blueberry puree is a breeze to make and adds a burst of fresh fruit flavor to pancakes, yogurt, or even cocktails—no fancy equipment required!

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 2 tbsp water

Instructions:

1. In a small saucepan, combine the blueberries, 2 tbsp sugar, 1 tbsp lemon juice, and 2 tbsp water. Stir over medium heat until the sugar dissolves, about 2 minutes.
2. Reduce heat to low and simmer for 8–10 minutes, mashing the berries occasionally with a spoon, until they break down into a thick, jammy consistency.
3. Remove from heat and let cool slightly, then blend until smooth using an immersion blender or regular blender (for a seedless puree, strain through a fine-mesh sieve).

The magic here? Simmering the berries just enough to intensify their sweetness while keeping that bright, tangy kick from the lemon. It’s like summer in a spoon!

Tip: For a deeper flavor, swap half the sugar with maple syrup or honey.

Spinach Puree

Silky smooth and packed with fresh flavor, this spinach puree is a versatile side that pairs beautifully with everything from grilled chicken to crusty bread.

Ingredients:

• 10 oz fresh spinach leaves (about 6 cups packed)
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped (about 2 tbsp)
• 1/4 cup heavy cream
• 1/4 tsp salt
• 1/8 tsp freshly grated nutmeg
• 1 tbsp lemon juice

Instructions:

1. Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 small shallot and cook for 2 minutes until softened.
2. Add fresh spinach in batches, stirring until wilted (about 3 minutes total).
3. Transfer mixture to a blender with 1/4 cup heavy cream, 1/4 tsp salt, 1/8 tsp nutmeg, and 1 tbsp lemon juice. Blend until ultra-smooth, about 1 minute.
4. Return to the skillet and warm over low heat for 2 minutes, stirring constantly.

The nutmeg and lemon add just enough brightness to balance the richness—this puree tastes far fancier than its 15-minute prep time!

Tip: For extra body, stir in a spoonful of Greek yogurt or crumbled feta before serving.

Broccoli Puree

Silky, vibrant, and packed with fresh flavor, this broccoli puree is a sneaky way to make veggies the star of any meal.

Ingredients:

• 1 lb fresh broccoli florets (about 4 cups)
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Steam broccoli florets for 6–8 minutes until fork-tender. Drain well.
2. Transfer broccoli to a blender. Add 2 tbsp unsalted butter, 1/4 cup heavy cream, 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tbsp lemon juice.
3. Blend on high for 1–2 minutes, scraping down sides as needed, until ultra-smooth. For a looser texture, add warm water 1 tbsp at a time.

The magic here? Blending while hot gives this puree a velvety consistency that clings to roasted meats or crusty bread like a lush green sauce.

Tip: For extra depth, swap butter with olive oil and add a pinch of red pepper flakes before blending.

Apricot Puree

This silky apricot puree is a versatile kitchen staple—swirl it into yogurt, drizzle over pancakes, or use it as a glaze for roasted meats. Just a few ingredients and 15 minutes are all you need!

Ingredients:

• 2 cups fresh or frozen apricots (pitted and roughly chopped)
• 1/4 cup water
• 2 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a small saucepan, combine apricots, 1/4 cup water, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally, until apricots are completely soft (about 10 minutes for fresh, 12–15 for frozen).
2. Remove from heat and stir in 2 tbsp honey and 1 tbsp lemon juice. Let cool slightly, then transfer to a blender or food processor. Blend until perfectly smooth, scraping down the sides as needed.
3. For a thicker consistency, return the puree to the saucepan and simmer for 2–3 minutes, stirring frequently. Let cool completely before storing.

The magic here? The lemon juice brightens the apricots’ natural sweetness, making this puree taste like sunshine in a jar. Try folding it into whipped cream for an effortless fruit fool!

Tip: Freeze leftover puree in ice cube trays for instant flavor boosts—toss a cube into smoothies or oatmeal.

Mango Puree

This silky-smooth mango puree is like sunshine in a bowl—naturally sweet, vibrant, and perfect for drizzling over pancakes, swirling into yogurt, or blending into cocktails.

Ingredients:

• 2 large ripe mangoes, peeled and diced (about 2 cups)
• 1 tbsp fresh lime juice
• 1 tsp honey (optional, for extra sweetness)
• Pinch of salt

Instructions:

1. Combine the diced mangoes, 1 tbsp lime juice, 1 tsp honey (if using), and a pinch of salt in a blender or food processor.
2. Blend on high for 30–45 seconds, scraping down the sides as needed, until completely smooth and no chunks remain.
3. For an ultra-silky texture, strain the puree through a fine-mesh sieve, pressing with a spatula to remove any fibrous bits (optional but recommended for desserts).

The magic here? No cooking required—just fresh mango at its peak, with a hint of lime to brighten every spoonful. Try folding it into whipped cream for an instant fruit mousse!

Tip: Freeze leftover puree in ice cube trays for smoothies or cocktails later.

Plum Puree

This velvety plum puree is a versatile gem—swirl it into yogurt, drizzle over pancakes, or use it as a fruity dessert sauce. It’s just sweet enough to let the plums’ natural tartness shine.

Ingredients:

• 2 lbs ripe plums, pitted and quartered (no need to peel)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine plums, 1/4 cup sugar, 1 tbsp lemon juice, and a pinch of salt. Cook over medium heat, stirring occasionally, until the plums release their juices (about 5 minutes).
2. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the plums break down completely.
3. Remove from heat and stir in 1/4 tsp vanilla extract. Let cool slightly, then blend until smooth using an immersion blender or regular blender (vent the lid to avoid steam buildup).
4. For a thicker puree, return to the saucepan and simmer uncovered for 5–7 minutes, stirring frequently.

The magic here? Leaving the skins on adds a gorgeous rosy hue and subtle complexity—no fancy straining required.

Tip: Freeze extra puree in ice cube trays for easy single-serving smoothie boosters!

Conclusion

These 18 nutritious Stage 1 baby food recipes make mealtime easy and delicious! Whether you’re a new parent or a seasoned pro, these simple, wholesome blends are perfect for introducing solids. Give them a try, and let us know which ones your little one loves—we’d love to hear from you! Don’t forget to share this roundup on Pinterest to help other parents discover these tasty ideas. Happy cooking!