Recipe by Connie Dempsey
"Yummy curried wild rice and squash soup."
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uncooked wild rice
2 1/2 pounds
butternut squash - peeled, seeded, and cubed
2 1/2 cups
garlic, finely chopped
1 1/2 teaspoons
1 1/4 teaspoons
ground black pepper
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 onion with a little butter and brown sugar in a large soup pot. Add in crushed garlic when the onion is almost fully cooked. Remove cooked onions from pot and set aside to cool in a soup bowl. Boil the chicken stock in the same large pot, reduce heat and cook the squash until it is tender. Remove from heat. Use a masher to mash squash while it is still in the pot. Add orange juice curry and any other seasoning. Let all the ingredients cool off a bit. Combine the caramelized onion with the squash broth in blender and blend. Return to the large pot. Heat to a boil, add rice, reduce heat, and adjust seasoning. Once the rice is cooked the soup is complete. Tip: the more pale the squash is at the grocery store, the less ripe it is, so choose one with more color.
Great consistency and I think this could be delicious however, I agree with another reviewer's comments on the orange juice - it just does not work in this dish. I would try it again by eliminating the orange juice and substitute tomatoes instead.
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 it out entirely. But the recipe still needs some acid, so I pureed 3 or 4 yellow tomatoes and a green apple in my blender and added that at the beginning. I also carmelized 2 red onions in butter and brown sugar and added those. The box of wild rice I just threw in, no need to cook it separately. I used six cups of chicken broth, an entire large squash which I steamed first and then pureed before adding to the soup, and a whole tablespoon of curry powder. It was just amazing--the flavor had so much depth, and oddly you couldn't taste curry--it just sort of blended in as if it belonged there. IMO you can't go wrong with curry, butternut, and wild rice!Thanks for this recipe!!
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 cloves of garlic). Rather than boiling the squash, I chose to cook it covered on low heat w/ the onion/garlic/apple until it was soft (about 45 minutes). I like soup w/ texture, so I reserved a portion of the veggies before pureeing the rest. I cooked the rice in the broth then added to the pot. The first time I made the soup, I tried cooking the rice in w/ the puree, and found that the rice remained too firm even after boiling for an hour, so cooking it in the broth is the way to go.
I made this soup for some vegetarian friends using a vegetable stock for the chicken, and it was awesome.
I really like this soup w/ cucumber slices - the cool crunch is a nice contrast.
Thank you for this delicious recipe!
This soup is amazing! I microwaved the squash because I was too lazy to peel it. Added a bit of cinnamon, which plays with the curry quite nicely.
The soup was very good. Boiling the squash in the chicken broth saves a big step and preserves a lot more vitamins and flavor. Also the amount of orange juice was possibly a bit much? It added a little too much. I used more curry but curries vary a lot. It's a good recipe to "play" with.
Really enjoyed this unique soup. Added some fresh Ginger and apples in place of orange juice. Put diced onion right in with the squash since you puree it anyway.
Delicious! Makes great leftovers too. I followed the ingedient list, but cooked it the easy way - just threw everything in the slow cooker. Taking a cue from some slow cooker recipes with similar ingredients I put it on low for 8 hours and it came out great! The four is because I thought it needed some more flavor and so I mixed in more curry powder when it was done. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Wild Rice and Squash Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 309
** Calories from Fat: 59
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