Low Fat Curried Butternut Squash and Carrot soup Recipe #20174
Low fat, delicious and nutritious pressure cooker soup.
by g kaps
30 min | 10 min prep
SERVES 8
- 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)
- Remove seeds from squash, peel if desired.
- Cut into uniform size chuncks.
- Place all ingredients except half& half in pressure cooker.
- Cook on high pressure for 8 minutes.
- Allow pressure to dissipate.
- When it is safe to open the cooker, do so.
- You may remove the skin from the squash at this time if you wish, though I did not bother.
- Use an immersion blender to puree the soup.
- Add the half& half, and puree some more.
- This is a very think soup, add more chicken broth or water to thin if desired.
- Add S& P and add'l curry powder to taste.
- This recipe contains Olestra (from the pringles) which causes dietary upset in some individuals.
- Leave them out if this is a problem.
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5 stars