Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 5 Cup(s) chopped butternut squash
- 2 Tablespoon(s) margarine
- 1 large onion
- 1 sweet red pepper
- 4 Cup(s) vegetable stock
- 1 Cup(s) water
- 1/2 Teaspoon(s) nutmeg
- 1 Pinch(s) cumin
- 1 Pinch(s) ginger
- 1 Pinch(s) salt
- 1 Pinch(s) black pepper
- =
Directions
Bring 4 cups of vegetable broth to boil.
Add chopped squash.
Cook for 10 minutes or until tender, drain.
In a separate large sauce pan, melt margarine over medium heat.
Cook onion & red pepper, stirring, 3-5 minutes or until softened.
Stir in squash and stock, bring to boil.
Reduce heat & simmer partially covered & stirring occasionally for 20 minutes.
In blender or food processor, puree squash mixture in batches until smooth.
Return to saucepan.
Stir in rest of water.
Cook an additional 5 minutes.
Add spices, adjust seasoning to taste.