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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325-degree oven for 45 minutes (I use a dutch oven for this recipe, as it transfers easily from the oven to the stove). | 2. In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. Add sugar, ginger, nutmeg, cinnamon, and coriander. | 3. Make a slurry with the cornstarch and add to the soup. | 4. Add the American cheese and continue mixing until smooth. | 5. Adjust seasoning. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	ounces	unsalted	484.785	22.2746	15.1474	40.824
butternut squash	11	ounces	cut	140.33	36.4546	3.1184	0.3118
salt pepper				-	-	-	-
water	8	ounces		0.0	0.0	0.0	0.0
heavy cream	8	ounces		771.1062	6.2142	6.441	81.828
milk	8	ounces		138.3455	10.8408	7.1441	7.4162
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
cinnamon	1	teaspoon	ground	-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	ounces		0.0	0.0	0.0	0.0
american cheese	3	ounces		125.8717	9.9507	19.305999999999997	0.8505

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