Curried Wild Rice And Squash Soup
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
56
Sourness
48
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cups
Water2.5 cups
Chicken Broth1 cup
Orange Juice2 tbsps
Butter1 medium
Onion (chopped)1 clove
Garlic (finely chopped)1.5 tsps
Curry Powder1.25 tsps
Salt1 tsp
Ground Black PepperDirections:
1
In a pot, bring the wild rice and water to a boil
2
Reduce heat to low, cover, and simmer 45 minutes
3
Place the squash in a medium pot with enough water to cover, and bring to a boil
4
Cook 15 minutes, or until tender
5
Drain, return to the pot, and mash
6
Mix in the chicken broth and orange juice
7
Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender
8
Season with the curry powder
9
Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally
10
In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth
11
Return to the medium pot, mix in the cooked wild rice, and cook until heated through
12
Season with salt and pepper to serve