Pacific Foods Organic Soup Creamy Butternut Squash Description
Harvested each fall, our butternut squash is simmered slowly to bring out its natural sweetness and smooth texture. Flavors of ginger, onion and garlic mingle with cinnamon and nutmeg for a creamy soup with a hint of nuttiness.
Shake well for full flavor + just pour, heat & serve. Refrigerate after opening and use within 7-10 days.
*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.
Serving Size: 1 Cup (8 fl oz) (240 mL)
Servings per Container: 4
|Amount Per Serving||% Daily Value|
|Total Fat||2 g||3%|
|Total Carbohydrate||18 g||7%|
| Dietary Fiber||4 g||14%|
| Sugars||6 g|
| Includes Added Sugars||4 g||8%|
Other Ingredients: Butternut squash puree, water, soy base (water, soybeans) cane sugar, expeller pressed canola oil, sea salt, rice flour, natural flavor, spices, onion powder, garlic powder.
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15-Minute Butternut Squash Soup with Chickpea Fusilli
Tonight’s dinner is a carton of butternut squash soup. While less exotic than black bean pasta or spicy kelp noodles, a quick-and-easy soup is a blessing on busy weeknights. But, this recipe takes easy and convenient up a notch with quick-cooking chickpea fusilli pasta and fresh toppings. In fifteen minutes time, you get a hearty dinner that’s tasty and nourishing.
3 cups butternut squash soup
1 pkg. Explore Cuisine Organic Chickpea Fusilli
1/2 tsp. Redmond Real Salt
2 tsp. Braggs Liquid Aminos
2 tsp. sesame seed oil
1 tsp. Redmond Garlic Salt
4 cups water
Sprinkle of sesame seeds
1 cup bean sprouts or pea shoots
Dash of cayenne pepper or 1/4 tsp. red pepper flakes
Handful of arugula leaves or fresh parsley
- Cook pasta according to package directions. Drain and set aside.
- In large, clean pot, add butternut squash soup and water; bring to boil. Add salt, garlic salt, liquid aminos and sesame seed oil. Simmer for a few minutes.
- Add cooked fusilli to pot, along with toppings.