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Thai Style Butternut Squash Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.6857
Energy (kCal)1080.4262
Carbohydrates (g)52.3606
Total fats (g)99.8613
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil in a heavy based pan and cook the onion until soft. | 2. Add the stock, butternut squash and curry powder to taste- as spicy as you like! | 3. Bring to the boil and then cover and simmer until the squash is tender. | 4. Once the squash is cooked, stir in the coconut milk. | 5. Pour into a food process/liquidiser and blend until smooth. | 6. Return to the pan and warm through. | 7. Season to taste and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 peeled deseeded cut 63.0 16.366 1.4 0.14
    red onion 1 chopped 64.0 14.944 1.76 0.16
    curry powder 1 teaspoon 6.5 1.1166 0.2858 0.2802
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    vegetable stock 1 pint - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt pepper - - - -

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



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