Low Fat Curried Butternut Squash and Carrot soup

Ingredients

• 1 whole butternut squash
• 3 medium carrots
• 1/4 onion
• 1 clove garlic
• 2 teaspoons curry powder
• 1 packet Goya sazon tropical
• 2 cups fat free chicken broth (I use Annie Chun's Ginger Chicken broth)
• 3 cups water
• 1/2 cup fat-free half-and-half
• 15 fat-free original Pringles (gives a bit of fatlike mouth feel due to Olestra content) (optional)

Directions

1. 1

   Remove seeds from squash, peel if desired.

2. 2

   Cut into uniform size chuncks.

3. 3

   Place all ingredients except half& half in pressure cooker.

4. 4

   Cook on high pressure for 8 minutes.

5. 5

   Allow pressure to dissipate.

6. 6

   When it is safe to open the cooker, do so.

7. 7

   You may remove the skin from the squash at this time if you wish, though I did not bother.

8. 8

   Use an immersion blender to puree the soup.

9. 9

   Add the half& half, and puree some more.

10. 10

    This is a very think soup, add more chicken broth or water to thin if desired.

11. 11

    Add S& P and add'l curry powder to taste.

12. 12

    This recipe contains Olestra (from the pringles) which causes dietary upset in some individuals.

13. 13

    Leave them out if this is a problem.