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    You are in: Home / Recipes / Low Fat Curried Butternut Squash and Carrot soup Recipe
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    Low Fat Curried Butternut Squash and Carrot soup

    Low Fat Curried Butternut Squash and Carrot soup. Photo by Linky1

    1/1 Photo of Low Fat Curried Butternut Squash and Carrot soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    g kaps's Note:

    Low fat, delicious and nutritious pressure cooker soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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.

    Ratings & Reviews:

    • on November 18, 2009

      55

      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)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Low Fat Curried Butternut Squash and Carrot soup

    Serving Size: 1 (330 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 88.0
     
    Calories from Fat 5
    92%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.7 mg
    0%
    Sodium 278.6 mg
    11%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 3.7 g
    14%
    Sugars 5.2 g
    20%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    Goya sazon tropical

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