Curried Butternut Squash Bisque(A Spicy First Course Soup)

1. 1

   In a heavy soup pot, heat oil over medium heat.

2. 2

   Add onions and garlic; saute for 2 to 3 minutes or until slightly softened.

3. 3

   Stir in curry and cumin and cook for 1 minute.

4. 4

   Add chicken stock, cider, rice and squash; bring to a boil.

5. 5

   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.

6. 6

   Puree the solids in a food processor or blender until very smooth.

7. 7

   Return the puree and liquid to the saucepan.

8. 8

   (May be prepared to this point and stored, covered, in refrigerator for up to 2 days.)

9. 9

   To serve, heat gently and season with salt and pepper.

10. 10

    In small bowl, stir together yogurt and milk and add a tablespoon to each serving, drawing a knife through to make swirls.

* Per serving · 4 servings · Values may vary.

No additional tips available.