Curried Wild Rice And Squash Soup Recipe

Name: Curried Wild Rice And Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked wild rice; 3 cups water; 2 1/2 pounds butternut squash - peeled, seeded, and cubed; 2 1/2 cups chicken broth; 1/2 cup orange juice; 2 tablespoons butter; 1 medium onion, chopped; 1 clove garlic, finely chopped; 1 1/2 teaspoons curry powder; 1 1/4 teaspoons salt; 1/2 teaspoon ground black pepper

Servings: persons

1 cup uncooked wild rice
3 cups water
2 1/2 pounds butternut squash - peeled, seeded, and cubed
2 1/2 cups chicken broth
1/2 cup orange juice
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
1 1/2 teaspoons curry powder
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper

1
In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2
Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
3
Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
4
In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

2520

kcal

Calories

242

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup uncooked wild rice, 3 cups water, 2 1/2 pounds butternut squash - peeled, seeded, and cubed, 2 1/2 cups chicken broth, and more.

Yes, Curried Wild Rice And Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Wild Rice And Squash Soup

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