Curried Butternut Squash Bisque(A Spicy First Cours

Name: Curried Butternut Squash Bisque(A Spicy First Course Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. vegetable oil; 2 small onions, chopped; 3 cloves garlic, minced; 1 Tbsp. curry powder; 1/2 tsp. ground cumin; 6 c. chicken stock; 1 c. apple cider; 1/2 c. white rice; 3 lb. butternut squash, peeled, seeded and cubed; salt and freshly ground pepper to taste; 1/2 c. plain nonfat yogurt; 2 Tbsp. skim or low-fat milk

Servings: persons

2 tsp. vegetable oil
2 small onions, chopped
3 cloves garlic, minced
1 Tbsp. curry powder
1/2 tsp. ground cumin
6 c. chicken stock
1 c. apple cider
1/2 c. white rice
3 lb. butternut squash, peeled, seeded and cubed
salt and freshly ground pepper to taste
1/2 c. plain nonfat yogurt
2 Tbsp. skim or low-fat milk

1
In a heavy soup pot, heat oil over medium heat.
2
Add onions and garlic; saute for 2 to 3 minutes or until slightly softened.
3
Stir in curry and cumin and cook for 1 minute.
4
Add chicken stock, cider, rice and squash; bring to a boil.
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
Puree the solids in a food processor or blender until very smooth.
7
Return the puree and liquid to the saucepan.
8
(May be prepared to this point and stored, covered, in refrigerator for up to 2 days.)
9
To serve, heat gently and season with salt and pepper.
10
In small bowl, stir together yogurt and milk and add a tablespoon to each serving, drawing a knife through to make swirls.

3235

kcal

Calories

294

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tsp. vegetable oil, 2 small onions, chopped, 3 cloves garlic, minced, 1 Tbsp. curry powder, and more.

Yes, Curried Butternut Squash Bisque(A Spicy First Course Soup) 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.

That's it — enjoy your meal!

Curried Butternut Squash Bisque(A Spicy First Course Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions