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.