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Spiced Butternut Soup

Regular price €4.95

GFDF / V / 372cal in a 400g portion

We roast butternut and spice it up for warming. We also use only plant-based cream, for those with dairy issues and of course, we make the vegetable stock ourselves. The flavours in this soup are amazing!

Ingredients

Butternut Squash, Onion, Red Chilli Peppers, Plant Cream, Olive Oil, Black Pepper, Sea Salt.

Last updated 14/02/22

Nutrition & Portions Explained

This  400g portion  is appropriate for a healthy & active adult.

Serving suggestion

Drizzle some roatsed nut oil and sprinkle some toasted seeds on top. Seves with some toasted bread for crunch. 


Cooking  Instructions

These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping  hot (>70ºC) before serving.


For best results use your microwave oven

Microwave 

Puncture the cellophane several times before placing in microwave
From Frozen : Use the  Defrost Program or low power  for about  12 minutes. Shake or stir the contents and then return at high power for 3/4minutes more to ensure that it is piping hot.
Defrosted : High Setting for about 2/3 minutes

On the Hob Transfer contents to saucepan and heat slowly until piping hot. Remember to add water to prevent the sauce drying out.

Conventional Fan Oven   Preheat oven to 200ºC. Puncture the cellophane several times before placing in oven for about 30 mins. If defrosted, reduce cooking time to 20 minutes.

Storage: 

Store at <-18ºC If defrosted, refrigerate at <5ºC & eat within 24hrs

Allergens

*As many of our dishes as possible are made without the most common allergens, for instance, we use cornflour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.

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