RecipeDB

Cooking in progress....

Butternut Squash Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0321
Energy (kCal)2.8875
Carbohydrates (g)0.2711
Total fats (g)0.1997
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and cube the potatoes and squashes. The cubes should be about an inch. | 2. Boil together in a large pot until most of the cubes are tender. | 3. Strain contents of the pot. | 4. After they are strained, puree the squashes and potatoes. This can be done with a blender, or a hand blender. | 5. When all if pureed, add the soup back to the pot, and put it over a low heat. | 6. Add crème fraîche and nutmeg, and simmer very low for 5 minutes. | 7. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 - - - -
    acorn squash 1 - - - -
    potato 2 - - - -
    creme fraiche 1 tablespoon - - - -
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997
    water - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition