Mid-week meal: Creamy apple and butternut squash soup
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)
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.