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.
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: American
Special Features: Kids can help make it
Kids can help make it
Make Ahead
Nutrition Content: Low Calorie
Low Fat
Low Sodium
Meal Type: Breakfast & Brunch
Lunch
Appetizers
Soups & Stews
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.
Cook's Notes
Nutrition Information
Calories: 107
;
Total Fat: 2 g
;
Saturated Fat: 0 g
;
Carbohydrates: 22 g
;
Protein: 4 g
;
Sodium: 163 mg
;
Fiber: 1 g