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Curried Butternut Squash Bisque

Contributed By: dhanyaka
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.

Nutrient Information

Calories107
Total Fat2 g
Saturated Fat0 g
Carbohydrates22 g
Protein4 g
Sodium163 mg
Fiber1 g

Recipe Comments

Comment by: lilysmomi
Only 2 WeightWatcher points per serving!

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Soups & Stews
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: American
Special Features: Kids Love It
Kids can help make it
Make Ahead
Nutrition Content: Low Calorie
Low Fat
Low Sodium
Meal Type: Breakfast & Brunch
Lunch
Appetizers