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Crema De Calabaza (Creamy Squash Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)516.7958
Energy (kCal)10049.93
Carbohydrates (g)2008.1583
Total fats (g)165.0414
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil 1 L water in a saucepan. | 2. Cut squash into cubes. | 3. Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks. | 4. Clean the leak, reserve a part of it for garnish and slice the rest. | 5. Peel the potato and cut into stew chunks. | 6. Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat. | 7. Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    squash 400 9652.0 1971.04 513.08 137.16
    potato 1 potatoes - - - -
    carrot 2 104.96 24.5248 2.3808 0.6144
    leek 1 54.29 12.5935 1.335 0.267
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt - - - -

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



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