Butternut Squash Soup

Nutrition Facts

Serving Size 10 OZ

Calories 272

Calories from Fat 9.5

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 18.9g

29%

Sat. Fat 8.3g

- - -%

Trans Fat 0g

Cholesterol 29.5mg

- - -%

Sodium 590.6mg

26%

Amount/Serving

%DV*

Tot. Carb. 23.6g

Dietary Fiber 2.4g

Sugars 21.3g

Includes 9.5g Added Sugars

Protein 2.4g

Vitamin D - 0mcg - 0%

Calcium - 47.3mg - 5%

Iron - 1.2mg - 15%

Potassium - 366.2mg - 8%

INGREDIENTS: BUTTERNUT SQUASH SOUP (Butternut squash, water, cream (milk), sugar, canola oil, contains less than 2% of: modified food starch, tomato puree (water, tomato paste), butter (cream [milk], salt, vegetables (celery, onions, carrots), curry powder (cumin, turmeric, black pepper, red pepper, cardamom, fenugreek, coriander), dehydrated onions, maltodextrin, corn oil, cornstarch, spices, yeast extract, dehydrated garlic, natural flavoring. contains: milk.)

ALLERGENS: Milk

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.