Butternut Squash Curry Soup

Ingredients: butternut squash, onions, carrots, celery, garlic, cumin, curry paste, and coconut milk

*curry paste is made with vegetable oil which may contain trace amounts of soybean oil

32 oz

Reheating instructions: 

TIP! Set frozen soup out to thaw overnight in the fridge for easier and quicker cooking time

FROZEN: Defrost in Microwave, 1 minute at a time until thawed

THAWED: On stovetop, transfer to soup pot, and heat on medium-low. Stir until warmed through. DO NOT BOIL

Disclaimer: All ovens are different! Please keep this in mind when reheating your dishes.

For additional information on ingredients and dietary restrictions, please email us at feedme@igcnashville.com