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!
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.
- Gluten free.
- Contains milk.
- Contains celery.
- May contain nuts.
per 100g
- Energy 241kJ,
- Energy kCal 58,
- Fat 2.8g,
- Of which is saturates 1.7g,
- Carbohydrate 6.6g,
- of which is sugars 3.2g,
- Fibre 1.5g,
- Protein 0.8g,
- Salt 0.65g
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.
