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Ginger Winter Squash Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.6128
Energy (kCal)931.546
Carbohydrates (g)149.9134
Total fats (g)30.3178
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, simmer broth and squash. | 2. Add applesauce, sugar, ginger, and salt. | 3. Boil, then reduce heat to low. | 4. Stir in cream. | 5. Cook for 30 minutes or until soup becomes creamy to taste. | 6. Enjoy with a generous slice of whole wheat bread, or whatever else floats your soup-y boat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable broth 3 cups 487.08 78.96600000000001 17.8596 11.5128
    winter squash 2 packages cooked thawed - - - -
    applesauce 1 cup unsweetened 102.48 27.4988 0.4148 0.244
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    salt 1/2 teaspoon - - - -
    whipping cream 1/2 cup 175.2 1.776 1.3019999999999998 18.546

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



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