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Curried Wild Rice and Squash Soup

Curried Wild Rice and Squash Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 75 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Grains

    • 1 cup uncooked wild rice

  • Liquids

    • 3 cups water
    • 2 ½ cups chicken broth
    • ½ cup orange juice

  • Vegetables

    • 2 ½ pounds butternut squash - peeled, seeded, and cubed
    • 🧅 1 medium onion, chopped
    • 🧄 1 clove garlic, finely chopped

  • Spices

    • 1 ½ teaspoons curry powder
    • 🧂 1 ¼ teaspoons salt
    • ½ teaspoon ground black pepper

  • Fats

    • 🧈 2 tablespoons butter

STEPS

1

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

2

Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook for 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 for 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.

NUTRIENTS

Per 1 serving

🔥

309

Calories

  • 8
    Protein
  • 61
    Carbs
  • 7
    Fats

💡 You can substitute vegetable broth for chicken broth to make this dish fully vegetarian.Use pre-cut butternut squash to save preparation time.Blend the soup in batches to avoid overfilling your blender for safety.Reheat gently to prevent the soup from losing its texture.