New England Butternut Squash
We wanted to make a delicious soup which would remind us of the amazing colours of the New England autumnal landscape. This brought another New England crop to mind, the butternut squash
We decided to roast the butternut and add a tiny bit of spice. Finished with some mango chutney to give a fruity note.
Although inspired by the autumn the soup is surprisingly light and is great all year round as a light meal. You wouldn’t know it has less than 1% fat.
Vegetable Stock (Contains celery), Carrot, Butternut Squash (14%), Potato (12%), Single Cream (4%), Onion, Mango Chutney , Roasted Butternut Squash (2%), Cornflour, Parsley, Salt, Butter, Curry Powder (Contains celery), Garlic Puree, Cumin, Smoked Paprika, Nutmeg, Colour (Paprika Extract). Vegetable Stock contains Water, Vegetables (Onion, Carrot, Leek, Celery, Garlic), Sugar, Salt, Cornflour, Sunflower Oil, Spice Oil. Mango Chutney contains Sugar, Mango, Sugarcane, Vinegar, Salt, Chilli Powder, Ginger Powder, Garlic Powder. Roasted Butternut Squash contains Butternut Squash, Pomace Olive Oil.
I contain Celery and Milk. I've been known to hang around near Nuts, Peanuts and Sesame Seeds and I may contain them as well.
Sainsbury’s, Asda, Morrison’s, Spar, Nisa, Ocado, Co-Op, Budgen’s Superquinn & Dunnes all stock me.
1 of your 5 a day (per pot) Suitable for vegetarians Only 0.9% fat
Love for the New England Butternut Squash
"My all time favourite so far is New England Butternut Squash. Thanks GLORIOUS! for making the dieting so delicious xx"Emily Dominic Taylor via Facebook