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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent. | 2. Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste. | 3. Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese. | ---------------------------------------------------------------------------

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
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
salt	1/2	teaspoon		-	-	-	-
butternut squash	1	halved		-	-	-	-
jalapeno	1/2		minced	0.8156	0.1828	0.0256	0.0104
cinnamon	1/2	teaspoon	ground	-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
water	3	cups		0.0	0.0	0.0	0.0
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
green pepper	2	cups	chopped	59.6	13.8272	2.5628	0.5066
corn kernel	2	cups		369.42	72.9534	10.2084	4.0044
salt black pepper			ground	-	-	-	-
cream			sour	-	-	-	-
monterey jack cheese				-	-	-	-

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