Curried Butternut Squash Bisque

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

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.

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Curried Butternut Squash Bisque