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Squash and Apple Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.1308
Energy (kCal)1025.9785
Carbohydrates (g)118.2244
Total fats (g)47.6921
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large saucepan on medium high heat. | 2. Add carrots, onions, squash and apple and saute until softened, about three minutes. | 3. Add allspice, cinnamon, thyme and chili flakes. | 4. Stir in stock, bring to boil, reduce heat and simmer, uncovered, for about 30 minutes, or until vegetables are tender. | 5. Puree soup in batches in a food processor or blender until smooth. | 6. Return soup to pot. | 7. Add cream and bring to simmer. | 8. Taste for seasoning and add salt if needed. | 9. Garnish with chives if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 2 sliced 128.0 29.888 3.52 0.32
    carrot 1 sliced 52.48 12.2624 1.1904 0.3072
    butternut squash 1 peeled diced - - - -
    apple 1 sliced 115.96 30.7963 0.5798 0.3791
    allspice 1/2 teaspoon ground 2.4985 0.6851 0.0579 0.0826
    cinnamon 1/2 teaspoon ground - - - -
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    chili flake 1/2 teaspoon - - - -
    chicken stock 5 cups 432.0 42.36 30.24 14.4
    whipping cream 1/2 cup 175.2 1.776 1.3019999999999998 18.546
    salt - - - -
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438

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



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