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Kettle & Fire Soup Butternut Squash -- 16.2 fl oz


Kettle & Fire Soup Butternut Squash
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Kettle & Fire Soup Butternut Squash -- 16.2 fl oz

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Kettle & Fire Soup Butternut Squash Description

  • Butternut Squash with Chicken Bone Broth
  • Ready To Serve
  • Slow Simmered
  • Paleo FriendlyOrganic
  • Certified Gluten Free
  • 9g of Protein Per Serving

Why Kettle & Fire?

At Kettle & Fire, we're taking your favorite soups and adding our classic chicken bone broth to give your body the collagen and protein you need to thrive.

 

How? It all starts with the base, our protein-rich chicken bone broth.

 

Then, we add organic butternut squash puree, organic coconut cream, herbs and spices. This soup is a satisfying meal, rich in coconut MCTs and healthy fats, and packed with 9 grams of protein per serving. It's a soup your grandmother would know (and love).

 

To making soup healthy again,

Nick and Justin

Founders, Kettle & Fire


Directions

How to Enjoy: Simply heat and enjoy like you would any soup, or use it in your favorite recipes.

 

Heating: We suggest you heat our soups by simmering it over the stove. In a rush? Microwave for 60 to 90 seconds on high in microwave-safe container.

 

Refrigerate after opening. Consume within 5 days after opening. Don't microwave in container.

Free Of
Gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Supplement Facts
Serving Size: 1 Cup (240 mL)
Servings per Container: 2
Amount Per Serving% Daily Value
Calories210
Total Fat12 g15%
  Saturated Fat10 g50%
  Trans Fat0 g
Cholesterol10 mg3%
Sodium440 mg19%
Total Carbohydrate19 g7%
  Dietary Fiber3 g11%
  Total Sugars7 g
   Includes Added Sugars6 g12%
Protein9 g18%
Vitamin D0 mcg0%
Calcium39 mg4%
Iron2 mg10%
Potassium623 mg15%
Other Ingredients: Organic Butternut Squash, Organic Coconut Milk, Chicken Bone Broth (Water, Organic Chicken Bones, Organic Celery, Organic Onions, Organic Carrots, Organic Apple Cider Vinegar, Organic Spices), Chicken Broth, Contains Less than 2% of Organic Honey, Organic Tapioca Starch, Organic Garlic Powder, Organic Onion Powder, Organic Spices, Organic Guar Gum, Sea Salt.

Contains Coconut.

Warnings

Contains: Coconut.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Orange Foods Are in Season! Here’s a List of Produce, Their Benefits & Recipes to Try

It’s important to eat all the colors of the rainbow. Foods of different colors pack different nutrients. So, if you’re eating a rainbow of fruits and vegetables, you’re most likely getting a well-rounded and well-balanced meal of nutritious foods. Fortunately, when it comes to orange-colored foods, you can’t go wrong in taste or health benefits. And, fall is a grand time for orange foods like winter squash, pumpkin, persimmons and sweet potato.

An Overhead Shot Shows Several Orange Fruits and Vegetables, Including Papaya, Carrots, Clementines, Peppers and More | Vitacost.com/Blog

Orange Fruits and Vegetables

Orange foods are most known for their beta carotene content, says Wren Cahoon, MS, RDN, registered dietician nutritionist at the University of Colorado Health’s integrative medicine department. “When we consume food rich in beta carotene, the body converts that beta carotene into Vitamin A, which we need to support vision and prevent eye diseases.” Beta carotene is an antioxidant, which helps reduce inflammation in the body, improve cognitive function and prevent certain cancers. “It’s very important that we get plenty of antioxidant foods in our diet,” says Cahoon. But, the benefits of orange foods, including fruits, vegetables and spices, don’t end there.

Orange you glad I didn’t say banana?

I’m guessing the first orange fruit to come to mind is an orange. But don’t forget cantaloupes, mangos, peaches, apricots and persimmons. While persimmons are harvested in the fall and oranges are plentiful in the wintertime, many of the others are commonly associated with summer. However, some climates allow for fruit and vegetable production all year-round, so there’s a good chance you may still see these delicious orange fruits in your supermarket aisle this week. Orange fruits, like all fruits, are high in fiber if eaten in their whole form as opposed to juiced. In addition to beta carotene, orange fruits such as oranges, cantaloupe and mangos are also chockful of vitamin C. In fact, one medium orange delivers about 100 percent of your daily recommended intake. Many orange fruits, such as apricots and cantaloupe, are also rich in potassium, which helps control blood pressure.

It’s not easy NOT being green.

Orange vegetables, too, are fiber-rich if eaten and not drunk. Although some are starches, which we don’t commonly associate with low-calorie eating, such as squash and sweet potatoes, orange foods are low in calories and high in nutritional value, fiber and deliciousness. One medium sweet potato is about 105 calories, and one cup of cooked squash has 80 only calories. And the good thing about winter squash is you can never get bored of it because there are so many varieties. Sick of acorn squash? Try butternut, delicata or spaghetti. The other good thing about squash and carrots, another popular orange veggie, as well, is that they’re rich in potassium. And one more benefit: eating orange vegetables can improve your skin.

Spice it up

Orange spices such as cinnamon, turmeric, saffron and paprika add taste, color and health benefits to meals in the same way orange foods do. Spices, after all, come from plants, so they carry the health benefits of those plants into their ground and aromatic form. Turmeric, for example, made from a flowering plant in India, shares the same key component as cumin, curcumin. Curcumin is a powerful antioxidant and anti-inflammatory that can help people reduce their risk of developing Alzheimer’s disease. Cahoon recommends mixing turmeric with pepper, which has piperine, a compound that helps increase the body’s absorption of curcumin. Bright orange saffron threads are considered the most expensive spice in the world. But, after hearing about its potential benefits, you may think it’s worth the price. In addition to containing a variety of antioxidants, it may protect against certain cancers, heart disease and Alzheimer’s disease, as well as improve your mood, and also get you in the mood since studies have shown it to have aphrodisiac properties.

Shopping for orange foods

Cahoon recommends looking for freshness and avoiding any food that is molding. “When choosing a yam or sweet potato, don’t worry too much about blemishes as these can be removed later; but do avoid yams that are mushy,” she says. As for fruit, smell it. The sweeter the smell, the sweeter the flavor. And while you can get many fruits and vegetables year-round, sticking with produce grown in season locally means that there’s less transportation involved. Plus, Cahoon says, there’s a time element involved. Your produce starts losing its nutritional value after it’s picked, so the longer it takes to get to your table, the more nutrients can evaporate. However, that said, the American Heart Association recommends getting eight to 10 servings of fruits and vegetables a day – and variety is important. “You don’t need to limit yourself in the winter season to only things that are grown locally because you need that rounded nutrition,” Cahoon says.

What can you do with orange foods?

The answer is: a lot of things! Orange fruits can be eaten on their own as a snack, tossed in salads or crushed into a smoothie. As for sweet potato, yams and carrots, you can drizzle some olive oil on them, roast them in the oven at 450 degrees, and you’ll have a delicious and healthy side dish. Plus, cooking them helps deliver the essential nutrients more easily to your system. Pumpkin puree, not the sweetened kind used for pies, can be used for muffins, pancakes and loaves of bread. Winter squash and carrots, too, can be blended into a delicious soup. Need more ideas? Check out the FREE Great Pumpkin Recipe Book.

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