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Butternut Squash Bisque is from a pumpkin family mainly known in Australia and Newzealand.
This vegan soup has a creamy and velvety texture and this is a good source of potassium, magnesium, antioxidants etc.
this low-calorie and low-fat soup is perfect for chilly days.
2 tsp canola oil
2 onions, chopped
3 cloves garlic, minced
1 tbsp curry powder
½ teaspoon ground cumin
6 cups reduced-sodium vegetable broth
1 cup apple cider
½ cup white rice
2 pounds butternut squash, diced
Freshly ground pepper, to taste
½ cup nonfat plain yogurt
2 tbsp nonfat milk
1. Heat oil in a Dutch oven or heavy soup pot over medium heat. Add onions and garlic; cook, stirring, until slightly softened, 2 to 3 minutes. Stir in curry and cumin and cook for 1 minute. Add broth, cider, rice and squash; bring to a boil. Reduce heat to low, cover and simmer until the squash is tender, 30 to 40 minutes.
2. Pour the mixture through a strainer set over a large bowl. Puree the solids in a food processor or blender until very smooth. (Use caution when pureeing hot liquids.)
3. Return the puree and liquid to the pot. Heat the soup gently and season with salt and pepper. To serve, stir yogurt and milk in a small bowl. 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.