Zoup! Butternut Squash Soup Shelf-Stable 16 oz

Squash is a nutrient-rich vegetable providing vitamins A and C, fiber, and antioxidants. It is minimally processed and retains most of its natural nutrients. Its inclusion in the soup adds natural sweetness and nutritional value.

Traditional whole-fat dairy ingredient.

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

Savory veggie broth is a base ingredient providing flavor without significant nutritional impact. It typically contains water, natural flavors, and spices. The broth is a common component in soups to enhance taste.

Skim milk is a low-fat dairy product providing protein and calcium. It is processed to remove most of the fat content. It contributes to the nutritional profile of the soup without adding significant calories.

Corn starch is used as a thickening agent in soups and sauces. It is a refined carbohydrate with minimal nutritional value. It helps achieve the desired consistency in the soup.

Butter adds flavor and richness to the soup, contributing to its creamy texture. It is a source of saturated fat and should be consumed in moderation. It enhances the overall taste profile of the dish.

Salt is used to enhance flavor and preserve the soup. It is a common seasoning but should be consumed in moderation due to its sodium content. Excessive sodium intake can lead to health issues.

Nonfat milk powder is used to add creaminess and nutritional value without the fat content of regular milk. It is a processed dairy product that retains protein and calcium. It contributes to the soup's texture and nutritional profile.

Spice is used to enhance the flavor profile of the soup. It typically includes a blend of various spices without significant nutritional impact. It adds complexity and depth to the taste.

Pea protein is a plant-based protein source used to enhance the protein content of the soup. It is less allergenic than soy and provides a complete amino acid profile. It is a good alternative for those avoiding animal proteins.

Natural color is used to enhance the visual appeal of the soup. It is derived from natural sources and is generally considered safe. It does not contribute to the nutritional value of the product.

Natural flavor is a catch-all term for flavoring agents derived from natural sources. It lacks transparency and may contain various additives. The processing and lack of disclosure can be concerning for consumers seeking clean labels.

Concentrated glutamate source — MSG-adjacent flavor enhancer.