Low Fat Curried Butternut Squash And Carrot Soup Recipes

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
• Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Steps:

• Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.
• Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
• Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.
• Puree soup using a blender. Return to soup pot and bring to a simmer.
• If you use decide to add cream you'll want to "float" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice.

Steps:

• 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.

Steps:

• Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
• Puree soup with an immersion blender until smooth. Cook another 3 minutes.