Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Butternut | not in our table | 0 |
| Acorn | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tbl butter
- 1 x onion chopped
- 1 x tomato peeled, seeded,
- and chopped
- 2 x garlic cloves minced
- 1 x red chile - (to 2) seeded, chopped
- 2 lb winter squash peeled, and
- cut into 1/2" cubes
- (such as butternut or acorn, ideally calabaza)
- 4 cup beef or vegetable stock
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 tsp sugar
- Finely-minced fresh parsley for garnish
- =
Directions
Saute onions, tomato, garlic, and hot peppers in the butter in a large saucepan over medium heat until the onion is softened and the mixture is thick - about 15 minutes.
Stir in the squash and the stock and bring to a boil.
Reduce heat, stir in salt and sugar, then simmer, covered, for 20 minutes, or until the squash has disintegrated and thickened the soup.
When ready to serve, ladle into bowls and sprinkle a line of finely minced parsley across the top of each bowl surface.