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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425°F Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes. | 2. Reduce the temperature to 375F and cook for 20-25 minutes more or until the squash is tender. | 3. Heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened. | 4. Meanwhile, scoop the squash out of the skin, adding it to the pan. | 5. Pour in 5 cups of water and stir in salt and plenty of black pepper. | 6. Bring to boil, cover and simmer for 10 minutes. | 7. Cool the soup slightly, then process it in a blender or food processor to a smooth puree. | 8. Alternatively press the soup through a fine sieve with a back of a spoon. | 9. Reheat without boiling, then ladle it into warmed bowls. | 10. Top each serving with a spoonful of salsa and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	1		halved seeded	-	-	-	-
garlic olive oil	5	tablespoons	flavored	-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
water	5	cups		0.0	0.0	0.0	0.0
salsa	4 -8	tablespoons		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

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