Butternut Squash & Sage Soup + Focaccia
30 oz. of a souper combo. | 2-3 Servings
There’s nothing more comforting than a warm bowl of soup. Not just any soup will do, though—this sweet and savory butternut squash soup happens to be extra special. It’s made with a base of flavorful vegetable broth and creamy milk, and it’s chock-full of butternut squash, sweet potatoes, and sage. We wouldn’t leave you hanging without something to dunk into your soup, either: Dip in toasted focaccia to soak everything up. The best part? All you have to do is heat it up and dig right in! One slurp will have you bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Butternut Squash and Sage Soup
(Contains Milk, Wheat)
Rosemary and Parsley Focaccia
Keep focaccia refrigerated; if product has been refrozen, thaw fully in the refrigerator before following heating instructions.
Preheat oven to 400 degrees. Bring a large pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors and pour soup into a serving bowl.
Meanwhile, place focaccia directly on oven rack. Cook until warmed through, 15-20 minutes. Remove from oven and let cool, 3-5 minutes. Cut crosswise into slices.
MICROWAVE ALTERNATIVE: Cut one corner of the bag; pour soup into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.)