Curried Butternut Squash Bisque(A Spicy First Course Soup)

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

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.

vegetable oil, onions, garlic, curry powder, ground cumin, chicken stock, apple cider, white rice, butternut squash, salt, nonfat yogurt, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763254 (may not work)