Curried Butternut Squash Bisque(A Spicy First Course Soup)

In a heavy soup pot, heat oil over medium heat.

Add onions and garlic; saute 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 to low heat and cover, then simmer for 30 to 40 minutes, or until squash is tender. Pour mixture through a strainer set over a large bowl.

Purée the solids in a food processor or blender until very smooth.

Return the purée and liquid to the saucepan.

(May be prepared to this point and stored, covered, in refrigerator for up to 2 days.)

To serve, heat gently and season with salt and pepper.

In small bowl, stir together yogurt and milk and add a tablespoon to each serving, drawing a knife through to make swirls.

Serves 8.