Old Empire Curried Squash Soup

1. Add water, oil, and spices to pan.

2. Bring to a boil.

3. Slowly stir in tomato soup.

4. Slowly stir in pureed squash soup.

5. Reduce heat to medium and bring to a slow boil.

6. Reduce heat and simmer 10 minutes.

7. Correct seasoning with salt and pepper as needed.

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Nutrient	Quantity
Total fats	17.0592 g
Protein	61.2642 g
Carbohydrates	50.9228 g
Energy	596.4404 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2389 g
Water	761.614 g
Aspartic acid	0.1207 g
Calcium, Ca	456.8206 mg
Lutein + zeaxanthin	263.3054 g
Fiber, total dietary	6.6524 g
Fatty acids, total saturated 22:0	0.018 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	674.2161 g
Niacin	5.8774 mg
Vitamin A, RAE	142.612 g
Arginine	0.0795 g
Riboflavin	0.5032 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0163 g
Fatty acids, total saturated 20:1	0.1222 g
Glutamic acid	0.1681 g
Sodium, Na	1438.3896 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2524 g
Total lipid (fat)	17.0592 g
Manganese, Mn	0.9297 mg
Fructose	0.0698 g
Proline	0.0864 g
Fatty acids, total saturated 16:0	2.0501 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	0.0855 g
Choline, total	225.4662 mg
Sugars, total	25.2902 g
Serine	0.0263 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	0.4394 g
Fatty acids, total saturated 20:4 undifferentiated	0.1478 g
Vitamin B-6	0.599 mg
Selenium, Se	58.9003 g
Ash	10.3663 g
Fatty acids, total saturated 18:1 undifferentiated	10.6052 g
Pantothenic acid	0.0762 mg
Phenylalanine	0.0399 g
Copper, Cu	0.9874 mg
Betaine	1.8327 mg
Thiamin	0.4876 mg
Retinol	85.17 g
Methionine	0.0131 g
Iron, Fe	7.866 mg
Carbohydrate, by difference	50.9228 g
Phosphorus, P	635.0684 mg
Folate, total	48.156 g
Tocopherol, gamma	0.185 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0652 g
Fatty acids, total saturated 22:1 undifferentiated	0.0463 g
Lycopene	30957.6459 g
Alanine	0.0368 g
Cholesterol	141.6667 mg
Valine	0.0492 g
Fatty acids, total saturated 18:2 undifferentiated	1.9642 g
Glycine	0.053 g
Carotene, alpha	0.17 g
Glucose (dextrose)	0.0806 g
Fatty acids, total saturated 14:0	0.077 g
Zinc, Zn	3.7206 mg
Isoleucine	0.0414 g
Fatty acids, total polyunsaturated	2.5436 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0587 g
Tocotrienol, alpha	0.0005 mg
Vitamin A, IU	1409.2604 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.034 g
Folate, DFE	48.156 g
Tryptophan	0.0076 g
Vitamin C, total ascorbic acid	39.1057 mg
Phytosterols	30.879 mg
Galactose	0.0175 g
Fatty acids, total polyunsaturated 18:1 c	0.5531 g
Fatty acids, total saturated 20:0	0.0563 g
Fatty acids, total saturated 6:0	0.0024 g
Tyrosine	0.0268 g
Vitamin B-12	2.8333 g
Vitamin K (phylloquinone)	23.9887 g
Fatty acids, total saturated	2.6563 g
Histidine	0.0202 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	11.0403 g
Threonine	0.0237 g
Folate, food	48.156 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.51 g
Vitamin E (alpha-tocopherol)	5.9247 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0935 g
Magnesium, Mg	121.912 mg
Lysine	0.05 g
Potassium, K	2466.5732 mg
Cystine	0.0136 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion powder	0.5 teaspoon	4.092	0.9494	0.0125
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
Water	1.25 1/4	0	0	0
Mustard Powder	0.5 teaspoon	252.1667	0	1.4167
Pepper	0	0	0	0
tomato soup	10 ounces	187.1067	43.1479	1.2474
butternut squash soup	10 ounces	252.1667	0	1.4167