Ingredients:
1 whole butternut squash
3 medium carrots
1/4 onions
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)
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.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.