Curried Butternut Squash Bisque
- 2 teaspoons canola oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 6 cups reduced-sodium chicken broth
- 2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1/2 cup non-fat Greek plain yogurt
- 2 tablespoons coconut milk
- 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, squash; bring to a boil. Reduce heat to low, cover and simmer until the squash is tender, 30 to 40 minutes.
- 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.) 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.