Roasted Butternut Squash & Ginger Soup


750g - serves 2.

Directions: Defrost meal. Remove sleeve and lid. Place soup in small pot. On a low heat bring soup to a slow boil. Cook for 3-4 minute on low heat until hot.

butternut Squash, vegetable stock, coconut milk, onion, celery, carrot, garlic, ginger, salt & black pepper

While care is taken with this meal. It was made in a kitchen also handling shellfish, soy, tree nuts, peanuts & dairy products.
Keep frozen or refrigerated after defrosting
Best consumed 2 days after defrosting.

Roasted Butternut Squash & Ginger Soup

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