Pacific Foods Light in Sodium Organic Butternut Squash Soup, 32 oz CartonUSDA Organic

This tastes so great, a very mild flavor yet satisfying. I really enjoyed it and appreciated it when I was sick, it was about the only thing I could eat. Plus love it when I am feeling well! It has mostly healthy ingredients and seems nutritious. Plus did I mention yummy? Maybe the cumin or another spice, very subtle.

Delicious!

I love a good butternut squash soup. This soup is delicious vegetarian and organic. I’m not vegetarian but I prefer this brand over others because I simply didn’t like the taste. It’s seasoned nicely. I found the YES brand watery and the Rao’s somewhat bland (even though it’s made with more ingredients and broth and somewhat thicker)

Great soup. Shipping was fast.

We put butternut squash gnocchi in with the butternut squash. It was delicious with some pumpkin seeds and a little bit of fancy cheese

This soup was not what I expected. Butternut squash is my favorite and I frequently buy it from other brands which are pretty good. This was not bad tasting, it just has a very strong taste I could not define. All I can say although it is ok, I will not buy this brand again.

Soup is GREAT but just wanted to voice my dissatisfaction regarding some boxed soups I purchased yesterday:Did receive almost immediately but probably would not have purchased if I had known the "Best by" date would have been only ONE month away. Yes, I did receive discounted pricing, but soup is a long term storage product !! In a grocery store you can see whst dates are on things. Think someone needs better quality control. Thanks, Barbara E QuallsStorage capacity:below par

EDIT, 12/2/14: I refrigerated the second box I'd bought (which were WELL PROTECTED in my Prime Pantry shipment, each box in a sturdy baggie, and in a box full of cans, isolated from them). When cold, the taste is present. So this will be my alternative to juice. Original review, follows below, and now rating is up to four stars. I'm ordering more. Considered as a juice, it's no longer really that pricey, especially when you consider the savings in labor.=============Oh Lordy -- my kingdom, my kingdom, for good butternut squash.. soup. This ain't it. No taste, just a hint of nutmeg at the end. I doctored it up and then realized I'd be better off just making it myself. Seriously, it's not hard to do in a microwave, even. The hard part is getting the squash cut pre cooking. You basically cook in in the micro, like you would a sweet potato or potato: open, pierced, rubbed with butter oil shortening margarine your-fav-brand-here. Then use the shell as your dish, inside another dish, scoop to eat. For soup, you'd merely scoop into a pot, then add as much water as required for the soup thickness you want. The prep time is what, 10 minutes? Cook time on the stove might be 30 minutes, depending on what you mix with it. For a really delish soup, use different kinds of squashes (yellow, zucchini, butternut, acorn, with the smaller squashes cut up fresh and added after the bigger ones have been nuked and scooped).Oh: and the seeds can be spread on a thin aluminum pan, salted while still wet, then oven baked at maybe 200 degrees for a few hours on a cold day. If you've no time to do that, fine: just put the seeds into a twistop cup and store in the freezer. Nuke to thaw.Back to the soup: the claimed sodium for this soup can't be tasted. I had to add nearly a tablespoon before I could tell it was salted. What a pity.