Butternut Squash & Harissa Soup

Butternut Squash Soup:

Butternut Squash Soup (92%) (Butternut Squash (44%), Water, Shallots, Blended Oil (Olive, Rapeseed), Vegan Cream (Soya Base (SOYA) (Water, Hulled Soya Beans (SOYA)), Calcium (Tri-calciumcitrate), Stabilisers (Pectin’s), Acidity Regulators (Sodium Citrate, Citric acid), Antioxidants (Tocopherol-rich extract, Fatty Acid Esters of Ascorbic Acid), Vitamins (B12, D2), Yogurt Cultures (S. thermophilus, L. bulgaricus), Sugar, Flavourings, Salt), Garlic, Vegetable Stock (Vegetable Stock (Water, Onion, Carrot Extract, Tomato, Celeriac (CELERY), Herbs, Garlic, Spice), Salt), Salt, Piment D’esplette (Espelette Pepper)), Harissa Paste (8%) (Rehydratated Red Pepper (52%), Sunflower Oil, Garlic Powder, Salt, Citric acid, Sunflower Oil, harissa Dry Mix (5%) (Paprika, Garlic Powder, Cayenne Pepper, Cumin, Sunflower Oil), Salt, Garlic Puree, Water, Citric Acid)

Calories: 329kcal per half pack

Adults need around 2000kcal a day.

Allergen Information: For allergens see ingredients in CAPITALS. Produced in an environment where, Wheat, Sulphites, Eggs, Milk, Tree Nuts, Mustard, Fish, Crustaceans and Molluscs are handled.

• Peel back the film of the butternut squash soup packaging and set the pot of harissa aside.

On the hob:
Decant into a saucepan and heat up on a low heat. Simmer gently, but do not let boil.

Microwave:
Empty the pouch of soup into a microwavable container, or the tray that it has come in, and heat for the recommended time below:
700W – 4 min | 800W – 3.5 min | 900W – 3 min
Mix halfway through

• Garnish the soup with the harissa. We recommend starting with a small amount for a mild chilli taste and add up to half a pot per bowl for a very spicy kick.

Chef’s Tip: If you have got left-over harissa, we’d recommend stirring it through couscous, using as a marinade, or adding to a salad dressing.