Name: Curried Wild Rice and Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Uncooked wild rice - 1 cup; Water - 3 cups; Butternut squash - peeled, seeded, and cubed - 2 ½ pounds; Chicken broth - 2 ½ cups; Orange juice - ½ cup; Butter - 2 tablespoons; Onion, chopped - 1 medium; Garlic, finely chopped - 1 clove; Curry powder - 1 ½ teaspoons; Salt - 1 ¼ teaspoons; Ground black pepper - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curried Wild Rice and Squash Soup

1. Uncooked wild rice - 1 cup

2. Water - 3 cups

3. Butternut squash - peeled, seeded, and cubed - 2 ½ pounds

4. Chicken broth - 2 ½ cups

5. Orange juice - ½ cup

6. Butter - 2 tablespoons

7. Onion, chopped - 1 medium

8. Garlic, finely chopped - 1 clove

9. Curry powder - 1 ½ teaspoons

10. Salt - 1 ¼ teaspoons

11. Ground black pepper - ½ teaspoon

How to cook deliciously - Curried Wild Rice and Squash Soup

1. Stage

In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.

2. Stage

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. Stage

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. Stage

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.