Roasted Butternut Squash And Wild Rice Soup Recipe

Name: Roasted Butternut Squash And Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Butternut Squash, seeded, peeled and cut into 1 inch chunks; 1/4 Cup Butter - melted; 1 Tbsp brown sugar; 3 Tbsp olive oil; 1 medium onion - diced small; 1 large carrot - peeled, quartered and sliced thinly; 1 large celery stalk - quartered and sliced thinly; 3 - 4 Cups chicken stock (or more); 1/2 tsp cinnamon; 2 Tsp ginger; 1/8 tsp nutmeg; 1 Cup heavy cream; 2 Cups precooked wild rice

Servings: persons

1 Butternut Squash, seeded, peeled and cut into 1 inch chunks
1/4 Cup Butter - melted
1 Tbsp brown sugar
3 Tbsp olive oil
1 medium onion - diced small
1 large carrot - peeled, quartered and sliced thinly
1 large celery stalk - quartered and sliced thinly
3 - 4 Cups chicken stock (or more)
1/2 tsp cinnamon
2 Tsp ginger
1/8 tsp nutmeg
1 Cup heavy cream
2 Cups precooked wild rice

1
Preheat oven to 375 degrees. Toss squash with melted butter and brown sugar. Roast on a cookie sheet until tender, about 1/2 hour. Cool and puree with any pan drippings.
2
Heat oil in large saucepan, saute onion, carrots and celery until wilted and starting to brown.
3
Add spices and chicken stock and bring to a rolling boil. Cook partially covered until vegetables are tender.
4
Reduce heat to a simmer and add squash puree, wild rice and cream. Season to taste with salt and pepper. Reheat slowly and simmer to let the flavours blend. Thin with additional stock if necessary.

1082

kcal

Calories

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 13 ingredients. The key ingredients include: 1 Butternut Squash, seeded, peeled and cut into 1 inch chunks, 1/4 Cup Butter - melted, 1 Tbsp brown sugar, 3 Tbsp olive oil, and more.

Yes, Roasted Butternut Squash And Wild Rice 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.

Roasted Butternut Squash And Wild Rice Soup

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