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Butternut Squash Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0466
Energy (kCal)154.7402
Carbohydrates (g)18.3014
Total fats (g)9.9636
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil, add cumin seeds. | 2. Add garlic clove, green chilies, diced onion. | 3. Add diced butternut squash. | 4. After the squash gets cooked ( use fork and chk) transfer contents to blender and run it. | 5. Transfer blended mixture to IP. | 6. Add chili powder, turmeric powder, coriander cumin powder and salt. | 7. set IP to soup mode. Turn it off quicker if you can judge. | 8. add cilantro. | 9. Soup is ready. Can be served with sour cream! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    butternut squash 1 diced 63.0 16.366 1.4 0.14
    red onion 1/2 diced - - - -
    garlic clove 1 - - - -
    green chilies 2 long - - - -
    chili powder 3/4 teaspoon 5.7105 1.0064 0.2726 0.2892
    turmeric powder 1/2 teaspoon - - - -
    cumin powder 1/2 teaspoon - - - -
    cilantro - - - -
    salt - - - -

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



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