Low Fat Curried Butternut Squash And Carrot Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 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.