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Curried Wild Rice and Squash Soup

4

0 min

Curried Wild Rice and Squash Soup

Curried Wild Rice and Squash Soup Photo 1

Time

0 min

Serving

4 persons

Calories

309

Rating

4.00★ (64)

Cuisine

Author: Victoria Buriak
Yummy curried wild rice and squash soup.

Ingredients

  • uncooked wild rice: 1 cup
  • water: 3 cups
  • ½ pounds butternut squash - peeled, seeded, and: 2 piece (cubed)
  • ½ cups chicken broth: 2 piece
  • orange juice: 0.5 cup
  • butter: 2 Tbsp
  • medium onion: 1 piece (chopped)
  • clove garlic: 1 piece (chopped)
  • ½ teaspoons curry powder: 1 piece
  • ¼ teaspoons salt: 1 piece
  • ground black pepper: 0.5 tsp

Metric Conversion

Stages of cooking

Curried Wild Rice and Squash Soup Photo 21
Curried Wild Rice and Squash Soup Photo 32
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  1. In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
    Curried Wild Rice and Squash Soup Photo 2
  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.
    Curried Wild Rice and Squash Soup Photo 3
  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.
    Curried Wild Rice and Squash Soup Photo 4
  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.
    Curried Wild Rice and Squash Soup Photo 5

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