Low Fat Curried Butternut Squash and Carrot soup

Total Time
30mins
Prep 10 mins
Cook 20 mins

Low fat, delicious and nutritious pressure cooker soup.

Ingredients Nutrition

  • 1 whole butternut squash
  • 3 medium carrots
  • 14 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
  • 12 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. Remove seeds from squash, peel if desired.
  2. Cut into uniform size chuncks.
  3. Place all ingredients except half& half in pressure cooker.
  4. Cook on high pressure for 8 minutes.
  5. Allow pressure to dissipate.
  6. When it is safe to open the cooker, do so.
  7. You may remove the skin from the squash at this time if you wish, though I did not bother.
  8. Use an immersion blender to puree the soup.
  9. Add the half& half, and puree some more.
  10. This is a very think soup, add more chicken broth or water to thin if desired.
  11. Add S& P and add'l curry powder to taste.
  12. This recipe contains Olestra (from the pringles) which causes dietary upset in some individuals.
  13. Leave them out if this is a problem.
Most Helpful

5 5

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)