SPECIAL GUEST

‘SQUASH’ED VEGGIE SOUP

SQUASHED BUTTERNUT, CARROTS & SWEET POTATO… HOW ELSE WOULD WE FIT THEM ALL IN!

Guess what! Butternut squash, our ‘special guest’, is actually a fruit. What a clever disguise. The variety that we used has its roots (tee-hee) in Waltham, Massachusetts and our Australian cousins call it the butternut pumpkin. 

We’d like to see how they carve their jack o’lanterns out of them. 

Anyone brave enough to try? Send us a picture and you might win a C & S hoodie!

Cooking Instructions:

Microwave:

Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.

Cooker:

Pour contents into a saucepan, heat gently for 5 minutes stirring frequently but do not let it boil. 

Ingredients:

Water, Butternut Squash (24%), Onion, Carrot (10%), Sweet Potato (6%), Parsnip (5%), Potato (5%), Cream (Milk), Salted Butter (Milk), Vegetable Stock (salt, yeast extract, rice flour, vegetables (onion, celery, carrots), sunflower oil, turmeric, parsley), Salt, Red Chilli, Cumin Seed, Ground Black Pepper.

Serving Suggestion:

PRETEND YOU’RE DINING OUT: Dukkah (makes lots). Dry fry 225g of sesame seeds, 110g coriander seeds and 50g cumin seeds individually in a frying pan. Cool, add salt, pepper and 50g peeled roasted hazelnuts. Pulse in a food processor for a few seconds (it should be loose & grainy). Store in an airtight container. 

Allergy Advice

  • Gluten free.
  • Contains milk.
  • Contains celery.
  • May contain nuts.

Nutrition

per 100g
  • Energy kJ 221
  • Energy Kcal 53
  • Fat 3.1
  • Of which saturates 1.7
  • Carbohydrate 6.6
  • Of which sugars 4.2
  • Fibre 2.2
  • Protein 0.8
  • Salt 0.7