Roasted Butternut Squash Soup with crispy Parsnip chips for Two

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Warm up with a bowl of roasted Butternut squash soup on a cool fall evening topped with crispy Parsnip chips - a combination that is perfection.

Harry's Cooking Tip:

Heat soup on low to medium heat in a pot on the stove stirring often. Once gently heated through, serve and garnish with the parsnip chips.

Squash Soup Ingredients: Butternut squash, sweet potato, onion, garlic, white wine, curry powder, cumin seed, chicken stock, olive oil, salt and pepper.