1st Stage Baby Food Recipes: 9 Homemade Purees

Introduction
Starting solids is an exciting milestone — and simple, single-ingredient purees are the safest way to introduce new flavors. If you want a quick primer before you begin, check this helpful homemade baby food guide for basics on tools, timing, and safety. Below are nine easy Stage 1 puree recipes you can make with minimal equipment.

Puree 1 — Sweet Potato
Ingredients: 1 medium sweet potato, water or breastmilk/formula
Method: Pierce and roast or steam until very soft (about 20–30 minutes). Scoop flesh and blend with a little liquid until smooth. Strain if needed for thinner consistency.

Puree 2 — Carrot
Ingredients: 2 medium carrots, water or breastmilk/formula
Method: Peel and chop carrots; steam 10–15 minutes until tender. Puree with reserved cooking liquid to reach the desired thickness.

Puree 3 — Apple
Ingredients: 2 apples (Gala or Fuji), water
Method: Peel, core and chop apples. Simmer gently in a little water until soft (8–10 minutes), then puree. Cool before serving; no added sugar.

Puree 4 — Pear
Ingredients: 2 ripe pears, water
Method: Peel and core pears; steam or simmer until tender, then blend smooth. Pears are naturally sweet and gentle on tiny tummies.

Puree 5 — Banana
Ingredients: 1 ripe banana, breastmilk/formula or water (optional)
Method: Mash banana with a fork for a lumpier texture or blend with a tablespoon of liquid for silky smoothness. Serve fresh; bananas brown quickly.

Puree 6 — Avocado
Ingredients: 1 ripe avocado
Method: Scoop out flesh and mash until smooth. Add a teaspoon of breastmilk/formula to thin if needed. Avocado provides healthy fats for brain development.

Puree 7 — Butternut Squash
Ingredients: 1 small butternut squash, water or breastmilk/formula
Method: Roast or steam squash until very tender (25–30 minutes), scoop flesh and puree with liquid until smooth. Sweet and creamy.

Puree 8 — Peach
Ingredients: 2 ripe peaches, water
Method: Peel (blanch if needed), pit, and chop peaches. Simmer briefly if firm, then puree. Peaches offer a nice change of flavor and gentle sweetness.

Puree 9 — Green Peas
Ingredients: 1 cup frozen or fresh peas, water
Method: Steam peas until very soft, then puree with liquid and optionally push through a sieve for extra smoothness. Peas are a good iron source when paired with vitamin C-rich foods.

Tips for Making and Storing Purees

• Texture: Stage 1 purees should be smooth and runny enough to drip from a spoon. Add breastmilk, formula, or water to thin.
• Introduce single foods: Offer one new puree every 3–5 days to spot reactions.
• Batch cooking: Make larger batches and freeze flat in ice cube trays for single-serving portions.
• Storage: Refrigerate purees up to 48 hours; frozen purees last 1–3 months.
• Food safety: Always cool cooked food quickly and reheat to steam before serving; discard any leftover from a feeding.
• Protein ideas: If you plan to expand to savory proteins later, these easy chicken baby food recipes show how to introduce gentle, well-blended meat purees safely.

Conclusion

For more inspiration and a wider variety of stage-one options, check this comprehensive collection of stage-one baby purees that includes fruit and vegetable ideas. If you want quick, practical step-by-step recipes for early fruit and vegetable purees, this easy homemade stage 1 baby food guide offers clear instructions and helpful tips.