Play Hard

Mid-week meal: Creamy apple and butternut squash soup

Written by High Life North
Published 23.09.2021

Ingredients (Serves 4)

1 butternut squash – peeled and chopped

1 JAZZ™ Apple – peeled and chopped

1 potato – peeled and chopped

1 sprig of thyme

1 cup of vegetable stock

1 cup of cream (or vegan alternative)

 

Method

Place the prepared potato, butternut squash, apple and sprig of thyme in a pan and bring it all to a boil 

Once the vegetables are soft, remove the sprig of thyme and blitz it together 

Add a cup of cream and the vegetable stock and cook for a further 3 minutes on the hob.

Serve with fresh crusty bread.

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