Curried Butternut Squash Bisque(A Spicy First Course Soup)  
["2 tsp. vegetable oil", "2 small onions, chopped", "3 cloves garlic, minced", "1 Tbsp. curry powder", "1/2 tsp. ground cumin", "6 c. chicken stock", "1 c. apple cider", "1/2 c. white rice", "3 lb. butternut squash, peeled, seeded and cubed", "salt and freshly ground pepper to taste", "1/2 c. plain nonfat yogurt", "2 Tbsp. skim or low-fat milk"]
["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.", "Puree the solids in a food processor or blender until very smooth.", "Return the puree 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."]
["vegetable oil", "onions", "garlic", "curry powder", "ground cumin", "chicken stock", "apple cider", "white rice", "butternut squash", "salt", "nonfat yogurt", "milk"]