Curried Butternut Squash Bisque - cooking recipe

Ingredients

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

Preparation

Wash, peel, deseed and cube the butternut squash.
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; cook for 1 minute.
Add chicken stock, cider, rice and squash; bring to a boil.
Reduce heat to low and cover the pan; simmer for 30 to 40 minutes, or until the squash is tender.
Pour the 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.