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.
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