Source: Sept. 22, 1999 Ottawa Citizen
Rating: Untried
In a heavy soup pot, heat oil over medium heat. Add onions and garlic, saute 2-3 minutes or until softened. Stir in curry and cumin and cook for 1 minute. Add chicken stock, cider, rice and squash; bring to boil. Reduce heat to low and cover the pot; simmer 30-40 minutes or until the squash is tender.
Strain the mixture and puree solids in a food processor or blender until very smooth. Return the puree and liquid to the soup pot.
To serve, heat soup gently and season a little with salt and pepper to taste. In a small bowl, stir together yogurt and milk. Ladle soup into serving bowls, then add a dollop of the yogurt mixture to sit on top. Draw the tip of a knife or toothpick through the yogurt to make decorative swirls.
Serves 6.
Ingredients
Directions
In a heavy soup pot, heat oil over medium heat. Add onions and garlic, saute 2-3 minutes or until softened. Stir in curry and cumin and cook for 1 minute. Add chicken stock, cider, rice and squash; bring to boil. Reduce heat to low and cover the pot; simmer 30-40 minutes or until the squash is tender.
Strain the mixture and puree solids in a food processor or blender until very smooth. Return the puree and liquid to the soup pot.
To serve, heat soup gently and season a little with salt and pepper to taste. In a small bowl, stir together yogurt and milk. Ladle soup into serving bowls, then add a dollop of the yogurt mixture to sit on top. Draw the tip of a knife or toothpick through the yogurt to make decorative swirls.
Serves 6.