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Gingered Butternut Squash Soup With Spicy Pecan Cream

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)168.0616
Energy (kCal)2230.9417
Carbohydrates (g)139.6398
Protein (g)59.5075
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 2 halved seeded - - - -
    extra virgin olive oil 1 tablespoon - - - -
    pecan 3/4 cup 214.76 40.248000000000005 4.42 4.524
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    onion 1 cut 60.0 14.01 1.65 0.15
    fennel bulb 1 halved cored cut - - - -
    ginger 1 1/2 peeled chopped 2.4 0.5331 0.0546 0.0225
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    coconut milk 14 ounces unsweetened 912.8537 21.9879 9.0888 94.6193
    heavy cream 3/4 cup chilled 306.0 2.4659999999999997 2.556 32.472
    hazelnut oil 1 teaspoon 39.78 0.0 0.0 4.5
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    kosher salt - - - -
    lemon juice 1 1/2 1/2 bottled 5.0325 1.5784 0.0801 0.0549

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



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