Curried Butternut Squash Bisque
This is a spicy smooth soup. It is wonderful for lunch, but imagine it as one of your vegetables for dinner! Substitute vegetable broth for the chicken if you prefer.
2 tsp. vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 Tbsp. curry powder
1/2 tsp. ground cumin
6 cups defatted reduced-sodium chicken stock
1 cup apple cider
1/2 cup white rice
2 lbs. butternut squash, peeled, seeded and cubed
salt & freshly ground black pepper to taste
1/2 cup plain nonfat yogurt
2 Tbsp. skim milk
In a heavy soup pot, heat oil over medium heat. Add onions and garlic; sautÃ© 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 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. (The soup can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.)
To serve, heat the soup gently and season with salt and pepper. In a small bowl, stir together yogurt and milk. Ladle the soup into bowls, and add a dollop of the yogurt mixture. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls.
2 g total fat (0 g sat)
1 mg cholesterol
22 g carbohydrate
4 g protein
1 g fiber
163 mg sodium