Curried Butternut Squash Bisque
Curried Butternut Squash Bisque

Curried Butternut Squash Bisque

Source: Sept. 22, 1999 Ottawa Citizen
Rating: Untried

Yields1 Serving
 2 tbsp canola oil
 2 onions
 3 cloves garlic, minced
 1 tbsp curry powder
 ½ tsp ground cumin
 6 cups chicken stock
 1 cup apple cider
 ½ cup white rice (uncooked)
 2 lbs butternut squash, peeled and cubed
 salt, ground pepper, to taste
 ½ cup plain yogurt
 2 tbsp milk
1

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.

2

Strain the mixture and puree solids in a food processor or blender until very smooth. Return the puree and liquid to the soup pot.

3

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.

4

Serves 6.

Ingredients

 2 tbsp canola oil
 2 onions
 3 cloves garlic, minced
 1 tbsp curry powder
 ½ tsp ground cumin
 6 cups chicken stock
 1 cup apple cider
 ½ cup white rice (uncooked)
 2 lbs butternut squash, peeled and cubed
 salt, ground pepper, to taste
 ½ cup plain yogurt
 2 tbsp milk

Directions

1

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.

2

Strain the mixture and puree solids in a food processor or blender until very smooth. Return the puree and liquid to the soup pot.

3

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.

4

Serves 6.

Curried Butternut Squash Bisque