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Our Irresistible Butternut Squash, Coconut & Chilli Soup...
...is made with generous chunks of roast butternut squash, sweet potato and creamy coconut milk, seasoned with chilli, ginger and chopped coriander. A velvety smooth and creamy soup with a vibrant, comforting warmth.
| Nutrition | per 100g (cooked) | per 1/2 pot (cooked) (300g) | Reference Inatake Average adult |
|---|---|---|---|
| Energy kJ | 167 kJ | 501 kJ | 8400 kJ |
| (kcal | 40 kcal | 120 kcal) | 2000 kcal |
| Fat | 1.9 g | 5.7 g Low | 70 g |
| (of which Saturates | 0.9 g | 2.6 g) Low | 20 g |
| Carbohydrate | 4.5 g | 14 g | 260 g |
| (of which Sugars | 2.5 g | 7.4 g) Low | 90 g |
| Fibre | 0.6 g | 1.9 g | |
| Protein | 0.9 g | 2.6 g | 50 g |
| Salt | 0.47 g | 1.41 g Med | 6 g |
| 2 Servings |
Water Butternut Squash (20%) Sweet Potato (10%) Carrot Roasted Butternut Squash (5%) Coconut Milk (5%) (Coconut Extract, Water) Onion Ginger Purée Cornflour Rapeseed Oil Salt Red Chili Garlic Purée Coriander Leaf Ground Black Pepper
Free From Cereals Containing Gluten
Cooking Instructions: Appliances vary, these are guidelines only. Do not reheat.
Hob: Moderate heat 6 mins.
Empty contents into a saucepan. Place over a medium heat for 6 minutes, stirring continuously until piping hot. Do not allow to boil.
Microwave: 800W 3 mins.; Stir, 3 mins.; Stand for 2 mins.
900W 3 mins.; Stir, 2 mins 30 secs.; Stand for 2 mins.
Suitable for Vegans
600 Grams
Keep in fridge 2 to 5°C
For use by date: see lid.
Keep in the fridge and eat within 2 days of opening. Don't exceed the use by date.