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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder, and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes. | 2. Stir the chicken stock and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. Reheat soup if necessary, but do not boil. Serve garnished with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
red pepper flake	1/4	teaspoon		-	-	-	-
chicken broth	4 1/2	quarts		-	-	-	-
butternut squash	2 1/2	pounds	peeled cubed	510.292	132.5625	11.3398	1.1340000000000001
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
creamy peanut butter	1	tablespoon		97.28	2.72	3.9152	8.6672
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

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