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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the squash, remove seeds and cut into large cubes together with the carrot. | 2. Heat the oil and cook the onion with garlic and ginger until soft, but not browned. | 3. Add the squash and carrots. Place lemongrass in cheesecloth or use the kind in a plastic tube. If neither fresh or tube available, use lemongrass powder. Add lemongrass to pot. Cover with vegetable stock, bring to boil and cook on low power until squash is tender. | 4. When you turn it to low, add the mango and chilli pepper. | 5. Add the coconut milk and curry powder. Removed cheesecloth, if you used it, squeezing off the soup. Cream using a food processor or a handheld blender until smooth. | 6. ***********ECW ONLY******************. | 7. Small containers 8 oz Large containers 32 oz Freezer or refrigerate depending on how long until delivery date. | 8. Servings are based on 8 0z serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1		peeled cubed	-	-	-	-
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
garlic	1 1/2	teaspoons	chopped	6.257999999999999	1.3885	0.2671	0.021
ginger	1 1/2	1/2	chopped	2.4	0.5331	0.0546	0.0225
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
mango	1		peeled seeded chopped	99.0	24.717	1.3530000000000002	0.627
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
lemongrass	2		cut	-	-	-	-
chili pepper	1		chopped	1.25	0.2956	0.0625	0.0062
salt	2	teaspoons		-	-	-	-

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