Curried Butternut Squash BisqueA Spicy First Course Soup

Ingredients

• 2 tsp vegetable oil
• 2 small onions chopped
• 3 cloves garlic minced
• 1 Tbsp curry powder
• 12 tsp ground cumin
• 6 c chicken stock
• 1 c apple cider
• 12 c white rice
• 3 lb butternut squash peeled seeded and cubed
• salt and freshly ground pepper to taste
• 12 c plain nonfat yogurt
• 2 Tbsp skim or low-fat milk

Directions

1. In a heavy soup pot heat oil over medium heat
2. Add onions and garlic saute for 2 to 3 minutes or until slightly softened
3. Stir in curry and cumin and cook for 1 minute
4. Add chicken stock cider rice and squash bring to a boil
5. Reduce to low heat and cover then simmer for 30 to 40 minutes or until squash is tender Pour mixture through a strainer set over a large bowl
6. Puree the solids in a food processor or blender until very smooth
7. Return the puree and liquid to the saucepan
8. May be prepared to this point and stored covered in refrigerator for up to 2 days
9. To serve heat gently and season with salt and pepper
10. In small bowl stir together yogurt and milk and add a tablespoon to each serving drawing a knife through to make swirls
11. Serves 8