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Pacific Foods Organic Soup Creamy Butternut Squash -- 32 fl oz

Pacific Foods Organic Soup Creamy Butternut Squash
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Pacific Foods Organic Soup Creamy Butternut Squash -- 32 fl oz

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Save 20% off Code PACIFIC20 Ends: 2/26 at 7 a.m. ET

Pacific Foods Organic Soup Creamy Butternut Squash Description

  • 90 Calories
  • Vegan
  • Gluten Free
  • USDA Organic
  • Low Fat

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.

Free Of

*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.

Nutrition Facts
Serving Size: 1 Cup (8 fl oz) (240 mL)
Servings per Container: 4
Amount Per Serving% Daily Value
Total Fat2 g3%
Total Carbohydrate18 g7%
Sodium490 mg21%
   Dietary Fiber4 g14%
   Sugars6 g
    Includes Added Sugars4 g8%
Protein3 g
Calcium33 mg2%
Iron1 mg6%
Potassium227 mg4%
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.

Butternut squash soup on table with bread and tea #recipe |

Serves 4



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


  1. Cook pasta according to package directions. Drain and set aside.
  2. 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.
  3. Add cooked fusilli to pot, along with toppings.

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