Curried Butternut Squash Bisque

• 2 tsp. vegetable oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 Tbsp. curry powder
• 1/2 tsp. cumin
• 6 c. defatted reduced-sodium chicken stock
• 1 c. apple cider
• 1/2 c. white rice
• 2 lb. butternut squash
• 1/2 c. plain nonfat yogurt
• 2 Tbsp. skim milk

1. Wash, peel, deseed and cube the butternut squash.
2. In a heavy soup pot, heat oil over medium heat.
3. Add onions and garlic; saute for 2 to 3 minutes, or until slightly softened.
4. Stir in curry and cumin; cook for 1 minute.
5. Add chicken stock, cider, rice and squash; bring to a boil.
6. Reduce heat to low and cover the pan; simmer for 30 to 40 minutes, or until the squash is tender.
7. Pour the mixture through a strainer set over a large bowl.
8. Puree the solids in a food processor or blender until very smooth.
9. Return the puree and liquid to the saucepan.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914621 (may not work)