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Curried Wild Rice and Squash Soup

"Yummy curried wild rice and squash soup."
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1 h 30 m servings 309 cals
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 47
  1. 61 Ratings

Most helpful positive review

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...

Most helpful critical review

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 elimina...

Most helpful
Most positive
Least positive

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...

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...

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 simila...

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.

I really liked this recipe. I made a few adjustments based on what I had, and I think it turned out great! I used 2 cloves of garlic instead of 1, because I love it; my husband went and drank ...

This recipe was excellent. It tasted great and was not too complicated to make. My only substitution was that I did not have wild rice, so I used white rice instead. It was fine, but I suspec...