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Low Fat Curried Butternut Squash And Carrot Soup

1 fave
Nutrition per serving    (USDA % daily values)
CAL
418
FAT
31%
CHOL
7%
SOD
78%

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Ingredients for 8 servings

2 teaspoons curry powder

2 cups fat free chicken broth (I use Annie Chun's Ginger chicken broth)

1 whole butternut squash

1/2 cup fat-free half-and-half

1 packet Goya sazon tropical

15 fat-free original Pringles (gives a bit of fatlike mouth feel due to Olestra content) (optional)

1 clove garlic

3 cups water

3 medium carrots

1/4 onion

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