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Winter Squash in Coconut Milk (Fusion Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.76
Energy (kCal)2556.3956
Carbohydrates (g)235.4272
Total fats (g)186.6439
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil. | 2. Cook, stirring, until squash is very tender, 15 to 20 minutes. | 3. Cool to room temperature or refrigerate. | 4. Just before serving, stir in vanilla. | 5. Purée mixture in a blender or leave it chunky; serve cold or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    winter squash butternut 1 1/2 lb peeled seeded cut 306.1752 79.5375 6.8039 0.6804
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    coconut milk 2 cans 1655.1724 39.8681 16.4798 171.5622
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    salt 1 pinch - - - -
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013

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



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