Curried Butternut Squash Bisque

Star-Telegram

(soup, squash, chicken stock)

Yield: 8 1-cup servings; About 153 calories per cup.

Ingredients

1 tsp olive or grape seed oil
2 onions, chopped
3 cloves of garlic minced
1 Tbsp curry powder
½ tsp ground cummin
6 C reduced sodium chicken broth
1 C apple cider
½ C rice
2 lb (6 cups) butternut squash, cubed
½ tsp salt
freshly ground pepper to taste
½ C nonfat plain yogurt
2 Tbsp nonfat milk

Instructions

1. Heat oil in Dutch oven or heavy soup pot over medium heat. Add onions and garlic; cook until slightly softened (2-3 min).
2. Stir in curry and cumin and cook for 1 min. Add broth, cider, rice and squash; Bring to boil. Reduce heat to low; cover and simmer until squash is tender — 30 to 40 minutes.
3. Pour the mixture through a strainer set over a large bowl. Pruee solids in a food processor or blender until very smooth.
4. Return the puree and liquid to the pot. Heat the soup gently and season with salt and pepper.
5. To serve, stir yogurt and milk in a small bowl. Ladle the soup into bowl and add a lollop of the yogurt mixture. Draw the top of a knife or a tooth pic through the yogurt to make decorative swirls.