Recipe by Liesl Maddock
Ingredients (Serves 4)
1 butternut squash – peeled and diced
1 JAZZ™ Apple – peeled and diced
1 potato – peeled and diced
1 sprig of thyme
1 cup of vegetable stock
1 cup of cream
Method
Place the prepared potato, butternut squash, apple and sprig of thyme in a pan of water 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.
