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Old Empire Curried Squash Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.2642
Energy (kCal)596.4404
Carbohydrates (g)50.9228
Total fats (g)17.0592
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add water, oil, and spices to pan. | 2. Bring to a boil. | 3. Slowly stir in tomato soup. | 4. Slowly stir in pureed squash soup. | 5. Reduce heat to medium and bring to a slow boil. | 6. Reduce heat and simmer 10 minutes. | 7. Correct seasoning with salt and pepper as needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato soup 10 ounces condensed 187.1067 43.1479 4.138999999999999 1.2474
    butternut squash soup 10 ounces 252.1667 0.0 56.1 1.4167
    water 1 1/4 1/4 0.0 0.0 0.0 0.0
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    mustard powder 1/2 teaspoon 252.1667 0.0 56.1 1.4167
    onion powder 1/2 teaspoon 4.092 0.9494 0.1249 0.0125
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    salt - - - -
    pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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