*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000
calories a day is used for general nutrition advice.
INGREDIENTS: Water, Butternut Squash, Carrots, Spanish Onions, Rutabega, Turnips, Vegetable Base (Dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, extractcs of turmeric), Parsnips, Kosher Salt, Black Pepper
ALLERGENS:
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Butternut Squash Soup
Nutrition Facts
1 servings per container
Serving size
6 oz
Calories
per serving
20
Amount/serving
% Daily Value*
Total Fat
0.1g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
Sodium
454.8mg
20%
Amount/serving
% Daily Value*
Total Carbohydrate
4.8g
4%
Dietary Fiber
1.3g
4%
Total Sugars
1.7g
Includes
0g
Added Sugars
Protein
0.5g
20%
Vitamin D
0mcg
0%
•
Calcium
21.1mg
2%
•
Iron
0.2mg
1%
•
Potassium
116mg
2%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000
calories a day is used for general nutrition advice.
INGREDIENTS: Water, Butternut Squash, Carrots, Spanish Onions, Rutabega, Turnips, Vegetable Base (Dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, extractcs of turmeric), Parsnips, Kosher Salt, Black Pepper
ALLERGENS:
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.