Made-from-scratch soup with roasted butternut squash, vegetable stock and spices in a 1 litre jar. Ingredients & Nutrition
Four servings.
Butternut squash, vegetable stock, onion, olive oil, garlic, cumin, cinnamon, oregano, salt, pepper
Keep refrigerated for up to two weeks unopened. Once open, consume within 3 days. Re-heat soup in a pot on the stovetop on low heat until warm/hot.
Nutrition per cup: 131 calories / 1g protein, 12g carbohydrate, 10g fat