Squash, Wild Rice, And Apple Soup With Sage Recipe

Name: Squash, Wild Rice, And Apple Soup With Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs butternut squash (2 cups pureed); 1/2 cup wild rice; 1 1/2 cups water; 1 tablespoon butter or 1 tablespoon olive oil; 1 large onion, chopped (2 cups); 2 tablespoons minced fresh sage; 4 stalks celery, chopped; 2 tablespoons unbleached white flour; 3 cups whole milk; 1/2 teaspoon dried thyme; 1 dash cayenne; 1/2 teaspoon salt (to taste); 1 medium granny smith apple, cored and diced

Servings: persons

2 lbs butternut squash (2 cups pureed)
1/2 cup wild rice
1 1/2 cups water
1 tablespoon butter or 1 tablespoon olive oil
1 large onion, chopped (2 cups)
2 tablespoons minced fresh sage
4 stalks celery, chopped
2 tablespoons unbleached white flour
3 cups whole milk
1/2 teaspoon dried thyme
1 dash cayenne
1/2 teaspoon salt (to taste)
1 medium granny smith apple, cored and diced

1
Preheat oven to 400u00b0F Oil a large baking sheet. Cut the squash in half, scoop out the seeds, and put the squash halves, cut side down, on the baking sheet. Bake until very tender about 30 minutes. Let the squash cook to room temperature, then puree in a food processor or blender. Measure 2 cups of the puree and save any extra for another use.
2
Cook the wild rice in the water for 20 minutes to an hour, depending on the variety. Drain off any excess water when the grains are tender.
3
Ina soup pot, heat the butter, then saute the onio, sage, and celery over medium heat until tender. Sprinkle in the flour and cook, stirring and scraping the bottom of the pan to prevent scorching, for about 3 minutes.Whisk in th emilk, a little at a time, and bring to a simmer. Reduce the heat so the mixture just bubbles gently for a couple of minutes.
4
Whisk in the pureed squash, and stir over low heat. Add the thyme, cayenne, salt, wild rice, and apple, stirring over low heat just until warmed through.

1919

kcal

Calories

193

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 lbs butternut squash (2 cups pureed), 1/2 cup wild rice, 1 1/2 cups water, 1 tablespoon butter or 1 tablespoon olive oil, and more.

Yes, Squash, Wild Rice, And Apple Soup With Sage 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.

That's it — enjoy your meal!

Squash, Wild Rice, And Apple Soup With Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions