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Cooks' Ingredients Frozen Butternut Vine Squash Chunks500g
500gItem price
£1.90Price per unit
£3.80/kgA silky smooth store-cupboard option that works every time. You can use 500g butternut squash (peeled weight) instead of frozen – just roast until tender and golden.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Put the squash onto a baking tray with the chilli flakes and some seasoning, then toss in the oil to coat. Roast for 20-25 minutes, until tender.
Meanwhile, toast the pumpkin seeds for a couple of minutes, either in a dry frying pan or in the oven on another baking tray.
When the squash is almost ready, put the coconut milk, stock and chickpeas into a large saucepan and bring to the boil. Add the squash, cover and simmer for 5 minutes.
Blend the soup with a stick blender until smooth. Sprinkle with the toasted seeds, a pinch of chilli flakes and a drizzle of olive oil. Serve with crusty bread, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,284kJ/ 308kcals |
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Fat | 17g |
Saturated Fat | 6.9g |
Carbohydrates | 27g |
Sugars | 13g |
Fibre | 7.6g |
Protein | 8g |
Salt | 0.4g |
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£1.70Price per unit
63p/10g0 added
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£4.95Price per unit
99p/100ml0 added
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£2.00Price per unit
£11.43/kg0 added
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£1.10Price per unit
£2.75/litre0 added
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£2.80Price per unit
£1.25/100g0 added
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70pPrice per unit
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60p/100g