This is a delicious vegan ready-made version of butternut squash soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk. Be sure to grab some artisan bread or make your own and have a dip into some nice, hot soup!
Butternut Squash, Coconut Milk, Vegetable Stock [(Water, Carrot, Garlic, Celery, Cabbage, Onion, Parsley, Beetroot, Bay Leaves, Lettuce, Thyme, Watercress, Baby Spinach), Sugar, Sea Salt, Glucose], Onion, Curry Powder, Pumpkin Seeds, Sunflower Seeds, Cinnamon, Oil, Garlic, Salt, Pepper.
For allergens, please see ingredients in bold. Our kitchen uses equipment that handles tree nuts, peanuts, gluten, sulphites, sesame seeds, soy and other allergens, get in touch if you'd like to know more.
In italics you can find what makes the key parts of the dish and in brackets [ ] you’ll see what’s in any condiments or cooking ingredients we use.