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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and pip the butternuts, and cut it into about 5cm square chunks. | 2. Peel and chop the onions quite finely. | 3. Chop the garlic very finely, or push through a garlic press. | 4. Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely. | 5. Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed. | 6. Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour. | 7. Liquidise with a Bamix or a food processer. | 8. Serve hot. | 9. Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1 1/2	1/2		94.5	24.549	2.1	0.21
brown onion	2		chopped	-	-	-	-
garlic clove	3		chopped	-	-	-	-
chicken stock	500	ml		182.5959	17.9045	12.7817	6.0865
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
water	250			0.0	0.0	0.0	0.0
green chilies	3		chopped	-	-	-	-
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
pouring cream	250	ml		-	-	-	-

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