Low Fat Curried Butternut Squash and Carrot soup

"Low fat, delicious and nutritious pressure cooker soup."
 
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photo by Linky photo by Linky
photo by Linky
Ready In:
30mins
Ingredients:
10
Serves:
8
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ingredients

  • 1 whole butternut squash
  • 3 medium carrots
  • 0 onion
  • 1 clove garlic
  • 9.85 ml curry powder
  • 1 packet Goya sazon tropical
  • 473.18 ml fat free chicken broth (I use Annie Chun's Ginger Chicken broth)
  • 709.77 ml water
  • 118.29 ml fat-free half-and-half
  • 15 fat-free original Pringles (gives a bit of fatlike mouth feel due to Olestra content) (optional)
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directions

  • 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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Reviews

  1. 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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