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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves. | 2. Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
calabaza squash	3	cups	chopped peeled	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
habanero pepper	1/2	teaspoon	minced seeded	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
ginger	1 1/2	1/2	peeled minced	2.4	0.5331	0.0546	0.0225
thyme	2/3	teaspoon	dried	0.5387	0.1304	0.0297	0.009000000000000001
sea salt	1/4	teaspoon		-	-	-	-
chicken broth	2	cans	fat-free reduced sodium	189.1	4.575	26.962	6.343999999999999
water	1/4	cup		0.0	0.0	0.0	0.0
bay leaf	2 -3			-	-	-	-

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