Curried Butternut Squash Bisque(A Spicy First Course Soup) - cooking recipe

Ingredients

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

Preparation

In a heavy soup pot, heat oil over medium heat.
Add onions and garlic; saute for 2 to 3 minutes or until slightly softened.
Stir in curry and cumin and cook for 1 minute.
Add chicken stock, cider, rice and squash; bring to a boil.
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.
Puree the solids in a food processor or blender until very smooth.
Return the puree and liquid to the saucepan.
(May be prepared to this point and stored, covered, in refrigerator for up to 2 days.)
To serve, heat gently and season with salt and pepper.
In small bowl, stir together yogurt and milk and add a tablespoon to each serving, drawing a knife through to make swirls.
Serves 8.