Curried Butternut Squash Bisque Recipe

Name: Curried Butternut Squash Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

2427

kcal

Calories

202

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tsp. vegetable oil, 2 onions, chopped, 3 cloves garlic, minced, 1 Tbsp. curry powder, and more.

Yes, Curried Butternut Squash Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Butternut Squash Bisque

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