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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut open squash; scoop out fibers and seeds, reserving seeds. Cut squash to fit a microwave safe dish, place in dish and microwave for 5 minutes on high, turn and microwave 5 minutes more. The squash should be fork tender, if not microwave a few more minutes until squash is tender and skin can be peeled away easily. When cool enough to handle peel the skin using a paring knife and cut into large chunks. | 2. Cut the ends off the plantains, cut into thirds and place in medium saucepan; cover with water, bring to a boil, reduce heat and simmer 15 minutes. Place the plantains under cold, running water to cool. When cool enough to handle, make a slit in the skin and slip off the skin. | 3. In a large stock pot, add the sliced onion, sprinkle with sugar and cook stirring frequently until onion begins to brown. Add the garlic and cook for 1 to 2 minutes. | 4. Make a slit in the pepper(s); for medium heat use 1 pepper for a warmer soup use 2, with a sharp knife and add to the onions along with the peeled squash, plantains, tomatoes, chicken stock and ginger root; bring to a boil, reduce heat and simmer 15 to 20 minutes to allow flavors to blend. | 5. Remove the Habanero pepper(s) and process in small batches in blender or food processor. | 6. Return puree to pan; stir in oregano and sage. Adjust salt and pepper to taste and heat until steaming; ladle into bowls and top with diced mango and toasted seeds. | 7. To toast the seeds: Rinse the seeds under running water and drain on a paper towel. Melt the butter and mix in the salt and cayenne pepper. Place the seeds on a small baking sheet, drizzle with butter mixture and bake in a 300 degree oven for 20 to 30 minutes; set aside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1 1/2	1/2		94.5	24.549	2.1	0.21
green plantain	2			-	-	-	-
onion	1		peeled sliced	60.0	14.01	1.65	0.15
turbinado sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
habanero pepper	1 -2			-	-	-	-
rom tomato	2		peeled cored chopped	-	-	-	-
chicken stock	4 -6	cups		0.0	0.0	0.0	0.0
gingerroot	1		peeled	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
sage	1	teaspoon	dried	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
squash seed			toasted	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt	1/8	teaspoon	coarse	-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
mango	1		peeled diced	99.0	24.717	1.3530000000000002	0.627

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