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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!

See Recipe Find on SuperValu Find on Tesco Ireland Buy Delhaize

As a seasonal product this soup is not always available to purchase

More Information

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 into a pan, over a medium heat bring to the boil stirring occasionally.

Water, Butternut Squash (22%), Onion, Carrot (9%), Sweet Potato (9%), 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, Ground Cumin, Ground Black Pepper.

per 100g

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. 

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