Curried Wild Rice and Squash Soup

Curried Wild Rice and Squash Soup

45

"Yummy curried wild rice and squash soup."

Ingredients

1 h 30 m {{adjustedServings}} servings 309 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 61.2g
  • 20%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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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.
  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.
  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.
  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.
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Reviews

45
  1. 59 Ratings

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To save on dishes and extra steps, I made this delicious recipe using only one soup pot, one soup bowl, and the blender. You will appreciate this if you have no dishwasher :) Caramelize the oni...

I sort of made my own version of this soup, and it was if I might say, freaking awesome. Even my husband loved it and he's not a soup fan. Orange juice just didn't even sound good, so I left i...

Since I am making this soup in October here in Michigan, I substituted apple cider from the cider mill for the orange juice. I added a peeled apple to the onion and garlic (OK, I used two clove...