Low Fat Curried Butternut Squash and Carrot soup

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Ingredients Nutrition

  • 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
  • 12 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.

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