1 Review of Low Fat Curried Butternut Squash and Carrot soup

From: Linky

On Nov 18, 2009

My end result was lovely. I did have to do some substitutions because I didn't have or couldn't find the ingredients as stated. I used hubbard instead of butternut. I guestimated and used a little over 2 cups of puree that I had cooked and frozen for another squash recipe. I used closer to 1/2 medium onion, 1 and 1/2 tsp. of curry powder, 1 packet of Goya Sazon with cilantro and annetto (couldn't find "tropical" anywhere - in specialty stores or the company's website) 1 can of fat free chicken broth (could not find Annie Chun's ginger chicken broth anywhere, including company's website) 1/4 tsp. powdered ginger, 2 cups water regular half and half low-fat croutons I don't own an pressure cooker and did not notice that little detail when I picked out this recipe. So, I sauteed onions, garlic in about 1 Tblspn. olive oil. Simmered everything except half and half until carrots were tender, blended with immersion blender, stirred in half and half. I will make this again, for sure. (Made for My 3 Chefs)