Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 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
- 1 lb of gem squash peeled and cut into cubes
- 2 cups of evaporated milk
- 1 cube of chicken stock (optional)
- 2 cup of water
- 2 teaspoons of butter
- 1 small red onion
- 1 spoon of chopped parsley
- salt
Directions
In a shallow pan heat the butter.
Sauté the onion and parsley until they become tender adding a pinch of salt to it.
Put the squash, and the rest of the ingredients in a blender.
Blend well.
Re-heat at medium heat.
Stir regularly to avoid excessive sticking.
Adjust salt to taste.
When it has reached a creamy consistency turn off the heat and serve immediately.
Category:Dominican Recipes
Category:Dominican Soups