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"Over thirty-five years ago, we began to turn our family’s farmland over to sustainable, organic farming, first in Staffordshire and then in the Cotswolds. What began as a simple passion for real food and a desire to feed our children better has grown into Daylesford as we know it today, one of the most sustainable organic farms in the UK,” says Carole Bamford, founder of Daylesford. With over 100 organic food awards under their belt, Daylesford are dedicated to growing, making and cooking seasonal, organic food. They’ve a few simple rules to help guide their way. The food must be fresh, full of flavour and contain as many natural vitamins and minerals that come from food that’s harvested (and eaten) at its best. Daylesford are true champions of organic, sustainable farming on their land in Gloucestershire and are fully certified by the Soil Association.
Butternut Squash* (59%), Vegetable stock* (Water, carrots*, celariac* (celery*), leeks*, onions*, sweet potatoes*, butternut squash*, celery*, fennel*, thyme*), whole milk*, unsalted butter* (milk*), honey* (2%), lemon juice*, sea salt, sage* (0.4%)
* = produced to organic standards. For allergens, including cereals containing gluten, see ingredients in bold.
Nutritional Information per 100g/ml Energy (kJ): 233 Energy (kcal): 55 Protein (g): 0.9 Carbohydrate (g): 6.7 of which sugars (g): 4.5 Fat (g): 2.8 of which saturates (g): 1.7 Salt (g): 0.9
Keep refrigerated. Once opened use within 24 hours. Heat for 5 minutes in a saucepan over a medium heat, stirring occasionally – don’t let it boil. Alternatively place in a microwavable bowl and cover. Heat on full power (800w) for 2 minutes, stir and heat for a further 2.5 minutes until piping hot throughout.