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Butternut and Acorn Squash Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.062
Energy (kCal)617.0532
Carbohydrates (g)104.5556
Total fats (g)21.8175
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 60 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins. | 2. Melt the butter in a skillet over medium heat, and saute the onion until tender. | 3. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches. | 4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 halved seeded 63.0 16.366 1.4 0.14
    acorn squash 1 halved seeded - - - -
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    onion 1/4 cup chopped sweet 16.0 3.736 0.44 0.04
    chicken broth 1 quart - - - -
    brown sugar 1/3 cup 278.6667 71.9327 0.08800000000000001 0.0
    cream cheese 1 package softened - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    cinnamon ground - - - -
    parsley - - - -

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



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