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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash squash and cut in half lengthwise. Scrape out the seeds and pulp. Lay cut sides down in baking dish side by side. Add water until it covers 1/2 inch in the bottom of the dish. | 2. Cover dish. Bake at 350 F until squash is soft. Scoop sqash out using a spoon. Mash butternut squash, then set aside. | 3. In a large pot, saute onions in a little water until soft. | 4. Add to pot mock or regular chicken seasoning, 2 cups water, potato, and thyme. Cook until potato is soft. | 5. Place hot mixture into a blender, and blend until smooth. Return mixture to pot. | 6. Place cashews and 2 cups water into the blender. Blend until it becomes a very smooth milk. | 7. Add cashew milk and squash to pot. Add salt to taste. | 8. Heat over low temperature, stirring occasionally, until desired temperature is achieved. Garnish with nutmeg and chives and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2	cups		126.0	32.732	2.8	0.28
onion	1	cup	chopped	64.0	14.944	1.76	0.16
vegan chicken seasoning seasoning seasoning	2	tablespoons		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
potato	2	cups	diced	231.0	52.47	6.15	0.27
thyme	1/8	teaspoon		0.10099999999999999	0.0245	0.0056	0.0017
cashew	1/2	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
nutmeg				-	-	-	-
chive			chopped	-	-	-	-

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