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Defeat Diabetes Foundation

Defeat Diabetes
Foundation
150 153rd Ave,
Suite 300
Madeira Beach, FL 33708

Curried Butternut Squash Bisque

Source: Meals Matter
Dr. Weil's My Optimum Health Plan

This is a spicy smooth soup. It is wonderful for lunch, but imagine it as one of your vegetables for dinner! Substitute vegetable broth for the chicken if you prefer.

Ingredients

2 tsp.	Vegetable oil
2	Onions, chopped
3 cloves	Garlic, minced
1 tbsp.	Curry powder
1/2 tsp.	Ground cumin
6 cups	Defatted reduced-sodium chicken stock
1 cup	Apple cider
1/2 cup	White rice
2 lbs.	Butternut squash, peeled, seeded and cubed
	Salt & freshly ground black pepper to taste
1/2 cup	Plain nonfat yogurt
2 tbsp.	Skim milk

Preparation

In a heavy soup pot, heat oil over medium heat. Add onions and garlic; sauté for 2 to 3 minutes, or until slightly softened. Stir in curry and cumin and cook for 1 minute. Add chicken stock, cider, rice and squash; bring to a boil. Reduce heat to low and cover the pan; simmer for 30 to 40 minutes, or until the squash is tender.

Pour the mixture through a strainer set over a large bowl. Puree the solids in a food processor or blender until very smooth. Return the puree and liquid to the saucepan. (The soup can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.)

To serve, heat the soup gently and season with salt and pepper. In a small bowl, stir together yogurt and milk. Ladle the soup into bowls, and add a dollop of the yogurt mixture. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls.