Butternut Squash Soup

Butternut squash is a nutrient-dense vegetable high in vitamins A and C, fiber, and antioxidants. It is minimally processed and provides a natural sweetness to the soup. Its high beta-carotene content supports eye health.

Tomato paste is rich in lycopene, an antioxidant linked to reduced risk of chronic diseases. It is made by cooking tomatoes to remove water content, concentrating nutrients. It enhances flavor and provides vitamins A and C.

Beneficial ingredient — whole-food or functional value in this product class.

Diced tomatoes are a source of vitamins and antioxidants, including vitamin C and lycopene. They are minimally processed, retaining most of their nutritional value. They add flavor and nutrients to the soup.

Onions are a flavorful vegetable rich in antioxidants and vitamins. They are minimally processed and add depth to the soup's flavor. They contain quercetin, which has anti-inflammatory properties.

Sea salt is a minimally processed salt that contains trace minerals. It enhances flavor and provides essential sodium for bodily functions. Its mineral content can vary based on the source.

Organic tamari sauce is a soy sauce alternative that is often gluten-free and contains less sodium. It is made from fermented soybeans, providing umami flavor and some protein. Its organic certification indicates fewer pesticides and additives.

Basil is an herb rich in antioxidants and essential oils, providing flavor and aroma. It is minimally processed and adds nutritional value to dishes. Its antioxidants may support heart health and reduce inflammation.

Dried basil retains the flavor and some nutrients of fresh basil, including antioxidants. It is minimally processed and adds depth to the flavor profile of dishes. Its antioxidants may support heart health and reduce inflammation.

Granulated onion provides concentrated onion flavor and nutrients. It is made by dehydrating and grinding onions, retaining most of their nutritional value. It adds flavor and antioxidants to dishes.

Granulated garlic offers concentrated garlic flavor and nutrients. It is made by dehydrating and grinding garlic, preserving its beneficial compounds. It adds flavor and may support heart health and immune function.

Red pepper flakes add heat and flavor to dishes and are rich in capsaicin. They are minimally processed and provide antioxidants and vitamins. Capsaicin may boost metabolism and reduce inflammation.

Water is a neutral ingredient used as a base in many soups. It provides no nutritional value but is essential for hydration. It acts as a solvent for other ingredients.

Corn starch is used as a thickening agent in soups and sauces. It is a refined carbohydrate with no significant nutritional value. It helps achieve the desired consistency in the soup.

Butter adds flavor and richness to dishes but is high in saturated fats. It is made from cream and provides a creamy texture. While it enhances taste, it should be consumed in moderation.

Cultured dextrose is used as a natural preservative and flavor enhancer. It is derived from the fermentation of dextrose, a simple sugar. It helps extend shelf life without artificial additives.

Citric acid is a natural preservative and flavor enhancer found in citrus fruits. It is used to maintain acidity and freshness in foods. It is generally recognized as safe when used in food products.

Ground annatto seed is used as a natural colorant in foods. It is derived from the seeds of the achiote tree and provides a yellow to orange hue. It is minimally processed and considered safe for consumption.

Cane sugar is a refined sugar that can contribute to increased blood sugar levels and weight gain. It is processed to remove impurities, resulting in a high-calorie sweetener. Excessive consumption is linked to various health issues.

Refined grain flour stripped of bran and germ.

Canola oil is a seed oil high in omega-6 fatty acids, which may promote inflammation. It is heavily processed and refined, often using chemical solvents. Its high omega-6 content is a concern for balanced omega-3 to omega-6 ratios.