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Butternut Squash Soup Ingredient Breakdown

Butternut squash puree


Milk: milk, vitamin d3 added


Heavy cream: cream, milk, less than 1% of carrageenan, mono and diglycerides, cellulose gum, polysorbate 80


Brown sugar

Modified corn starch

Butter: pasteurized cream, salt

Soybean oil base: soybean oil, water, sea salt, cultured milk (non-fat dry milk powder, maltodextrin), fruit and vegetable juice (for color), modified potato starch, base (concentrated natural butter flavor, tocopherol [to preserve freshness])

Ginger puree: ginger, high fructose corn syrup

Vegetable base: cooked vegetables (carrot, onion, celery), salt, sugar, corn oil, potato flour, carrot powder

Cultured skim milk


Sea salt

Yellow color: propylene glycol and polysorbate 80 (preservatives), turmeric oleoresin and annatto extract (colors)

Color: water, propylene glycol, red 40, red 3, propylparaben (preservative).