What is O, That's Good! Creamy Butternut Squash Soup?
O, That's Good! Creamy Butternut Squash Soup is a delicious and nutritious soup that is perfect for a cool fall or winter evening. The soup is made with high-quality ingredients, including roasted butternut squash, garlic, and a blend of herbs and spices, to create a rich and creamy soup that is both comforting and healthy.
This soup is part of a line of prepared foods created by Oprah Winfrey in collaboration with Kraft Heinz. The focus of the line is to allow people to enjoy comfort foods with a healthier twist. To this end, O, That's Good! Creamy Butternut Squash Soup is made with real cream, but also includes added cauliflower to give it a creamier texture without the added fat.
The soup is easy to prepare. Simply pour the contents of the container into a pot and heat on the stove until hot. You can also microwave it if you prefer. The soup pairs well with a crusty bread or a side salad, and makes for a satisfying and comforting meal.
Overall, O, That's Good! Creamy Butternut Squash Soup is a tasty and convenient meal option that provides a healthier twist on traditional comfort food. With its delicious blend of flavors and textures, it's sure to satisfy your hunger and soothe your soul.
Frequently Asked Questions about o, that's good! creamy butternut squash soup
You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg.
Butternut Squash is filled with antioxidants which include vitamin C, vitamin E, and beta-carotene. It's shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases. Having a good potassium intake is important in maintaining healthy blood pressure.
It seems impossible to determine where exactly these gourds originated, with evidence found both in Egypt and Mexico that dates back 10,000 years or more, but (while counterarguments exist) it does seem fairly clear that squash soup began in North Africa.
Known for its smooth texture and sweet taste, butternut squash quickly became popular in the US and throughout the world.
All squash are native to the Americas, and the butternut variety is thought to have been developed there in the 1940s. It was named 'butternut' due to its smooth-as-butter texture and nutty taste.
Squash soup is a soup in African cuisine. It is a part of the cuisine of Northern Africa, and the cuisines of Mozambique and Namibia, both of which are located in Southern Africa. Squash soup is also served in other countries and is a part of other cuisines.
The butternut squash is part of the gourd family along with pumpkin, cucumber and melons. It features both a female blossom and a male blossom on the same vine, but they are too far apart to make a “baby squash”.
Butternut is a plant. People use the bark for medicine. Butternut is used for constipation, gallbladder disease, hemorrhoids, skin diseases, and other conditions, but there is no good scientific evidence to support its use.
Squash soup is a soup in African cuisine. It is a part of the cuisine of Northern Africa, and the cuisines of Mozambique and Namibia, both of which are located in Southern Africa. Squash soup is also served in other countries and is a part of other cuisines.
Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.
any of various fruits of the gourd family with thick rinds and edible yellow to orange flesh that mature in the fall and can be stored for several months. yellow squash. squash having yellow skin and yellowish flesh and usually elongated neck.
Before the arrival of Europeans, C. moschata had been carried over all parts of North America where it could be grown, but butternut squash is a modern variety of winter squash. It was developed by Charles Legget of Stow, Massachusetts, in 1944 who crossed pumpkin and gooseneck squash varieties.
