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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft. | 2. Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder. | 3. Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat. | 4. Puree soup using a blender. Return to soup pot and bring to a simmer. | 5. If you use decide to add cream you'll want to "float" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
ginger powder	1/4	teaspoon		-	-	-	-
onion	1			64.0	14.944	1.76	0.16
carrot	2			104.96	24.5248	2.3808	0.6144
butternut squash	1 1/2 - 2	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
heavy cream				-	-	-	-
white wine	1/2	cup		-	-	-	-

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