Curried Wild Rice and Squash Soup

Name: Curried Wild Rice and Squash Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 kilograms butternut squash - peeled, seeded, and cubed; 591 milliliters chicken broth; 2 teaspoons curry powder; 1 clove garlic, finely chopped; 1 teaspoons ground black pepper; 1 medium onion, chopped; 118 milliliters orange juice; 1 teaspoons salt; 710 milliliters water; 237 milliliters uncooked wild rice

Need From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Autumn will be even more special with this recipe. If you have curry powder, butternut squash, garlic, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Wild Rice

Water

Equipment you will use

Pot

Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender.

Ingredients you will need

Squash

Water

Equipment you will use

Pot

Drain, return to the pot, and mash.

Equipment you will use

Pot

Mix in the chicken broth and orange juice.

Ingredients you will need

Chicken Broth

Orange Juice

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.

Ingredients you will need

Curry Powder

Butter

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooked Wild Rice