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Ww Curried Butternut Squash Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.5321
Energy (kCal)1085.0555
Carbohydrates (g)191.5948
Total fats (g)21.7247
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.). | 2. Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor. | 3. In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 3 lb peeled cubed 612.3504 159.075 13.6078 1.3608
    onion 2 peeled quartered 88.0 20.548000000000002 2.42 0.22
    chicken broth 29 ounces 254.8619 6.166 36.3384 8.5502
    curry powder 1 1/2 1/2 9.75 1.6749 0.4287 0.4203
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    cream 1/4 cup sour 113.85 2.6622 1.403 11.1262
    scallion 1 4.8 1.101 0.2745 0.0285

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



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