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Lowfat Curried Butternut Soup -- T&T




Source of Recipe


Posted by LuAnn for CNC. Source: Nutritionist at CHIP, Evelyn Kissinger, adapted by LuAnn.


Recipe Introduction


My friend and I took a HUGE pot of this to CHIP last night for the participants to try, and it was well received, even by those who said they did not normally like squash!! The curry flavor is very subtle. (Also did a black bean and corn salad and fatfree vegetable stirfry).


List of Ingredients




Sauté:
2 diced large onions in
1 Tbsp olive oil

Add:
1 tsp curry powder
Cook 1 minute.

Add:
1 large butternut squash - peeled, seeded, and cubed (See Note)
2 c. water
2 Tbs McKay’s (or similar vegetarian) chicken-like seasoning (or chicken bouillon)

Bring to a boil then simmer for about 20 min; cool slightly.
Carefully blend in batches, then return all soup to pot and heat thoroughly.

Add:
2 c. reduced fat milk or lowfat soymilk, enough for desired consistency.
Salt and pepper to taste

Garnish with fresh parsley, if desired. (Soup freezes well).

NOTE: Rather than trying to peel the squash, I just whacked it into large chunks, peel and all, and cooked in a pressure cooker until tender - about 20 minutes. After the are cool, it is SO easy to remove the peel! Cooked squash can then be added to the onion and water mixture and simmered briefly, it will obviously not need to cook the full 20 minutes as the squash is already cooked.

FOR VARIATION: Substitute pumpkin pie spice for the curry powder! Mmmm.



Recipe