Curried Wild Rice and Squash Soup Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Sep. 16, 2006
My husband and I didn't particularly care for this dish, we just thought it was okay....however, our 23 month old absolutely loved it....go figure
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Reviewed: Dec. 1, 2005
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 suspect wild rice would have added even more flavor. As a time saving device, and a "dirty fewer dishes" device, I cooked the rice in one pot, and I simmered everything else in another pot, rather than boiling the squash, draining water, then adding everything else. It turned out really well- I just simmered everything together for about 45 minutes.
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Cooking Level: Intermediate

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Reviewed: Nov. 7, 2005
My wife loved this soup! I got one bowl out of a double recipe?!? Very good and simple. Will definately make it again, but only four out of five because it didn't blow my mind. Just really good.
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Reviewed: Sep. 27, 2005
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.
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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Jan. 24, 2005
This was a very pleasant recipe. I wasn't sure how much squash I had so I just added the broth and rice to the consistency that I wanted. I used only 1 tsp. curry just because I had scaled back the rest of the ingredients. I added 1/2 c. heavy cream just because I like my squash soup creamy. That was just enough. There was something missing, though. Couldn't put my finger on it. I will make this one again. Thanks.
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Cooking Level: Expert

Home Town: Dubuque, Iowa, USA
Living In: Dallas, Texas, USA

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