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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

    Average Rating:

    1 Total Reviews

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    • on November 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)

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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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