Low Fat Curried Butternut Squash and Carrot soup Recipe

Name: Low Fat Curried Butternut Squash and Carrot soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup fat-free half-and-half; 15 fat-free original Pringles (gives a bit of fatlike mouth feel due to Olestra content) (optional)

Servings: persons

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
½ cup fat-free half-and-half
15 fat-free original Pringles (gives a bit of fatlike mouth feel due to Olestra content) (optional)

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.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole butternut squash, 3 medium carrots, 14 onion, 1 clove garlic, and more.

Yes, Low Fat Curried Butternut Squash and Carrot soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Curried Butternut Squash and Carrot soup

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