Is AUTUMN SQUASH SOUP Vegan?

The Ingredient Breakdown

As a food scientist, I analyze ingredient lists to determine the true nature of a product. While the base of Autumn Squash Soup sounds entirely plant-based—featuring Pumpkin, Butternut Squash, and Vegetable Stock—the trouble begins with the additives used for texture and flavor.

The primary non-vegan culprits are dairy derivatives. The list explicitly includes Milk, Cream Cheese (made from pasteurized milk and cream), and Butter. These ingredients provide the soup's signature richness but make it unsuitable for vegans or those with lactose intolerance. Additionally, the soup uses Heavy Cream, which significantly increases the saturated fat content.

Another often-overlooked non-vegan ingredient is Honey. While some vegetarians consume honey, strict vegans avoid it because it is an animal by-product. Finally, the Natural Flavor listed in the vegetable base can sometimes be a gray area, but combined with the explicit dairy and honey, the verdict is clear.

Nutritional Value

From a nutritional standpoint, Autumn Squash Soup is a calorie-dense comfort food. A single serving contains a significant amount of fat, primarily from the Heavy Cream and Butter. While squash is rich in Vitamin A, the addition of Brown Sugar and Apple Juice Concentrate drives up the sugar content.

For those monitoring their sugar intake, this soup may not fit well into low-carb or diabetic-friendly diets. It is best enjoyed as an occasional indulgence rather than a daily staple.