62 Ratings
  • 4 Rating Star 26
  • 5 Rating Star 25
  • 3 Rating Star 6
  • 1 Rating Star 3
  • 2 Rating Star 2

Yummy curried wild rice and squash soup.

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

308.77 calories; 7.58 g protein; 61.16 g carbohydrates; 6.59 g fat; 15.27 mg cholesterol; 784 mg sodium.Full Nutrition


Reviews (48)

Read All Reviews

Most helpful positive review

rachel
10/14/2008
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.
(60)

Most helpful critical review

Anonymous
10/26/2011
Sorry but not liking this. The orange juice took an already sweet squash to an even more unpalatable sweet taste. Soup had little flavor other than sweet mush. Won't be making this again
(1)
62 Ratings
  • 4 Rating Star 26
  • 5 Rating Star 25
  • 3 Rating Star 6
  • 1 Rating Star 3
  • 2 Rating Star 2
rachel
10/14/2008
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.
(60)
Anonymous
10/10/2007
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!!
(32)
TOYMOMMY
10/16/2008
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!
(21)
Alli G.
02/23/2009
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.
(10)
Anonymous
09/27/2005
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.
(7)
Susan L
11/09/2009
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!
(6)
SYNEVA B
10/21/2010
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.
(5)
Anonymous
02/02/2008
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 all the orange juice right before I went to make it so I ended up using apple juice instead and I think it worked really well. I also didn't have wild rice so I just used brown rice and I think it's pretty good. This is definitely a recipe I'll come back to and play around with. Thanks!
(5)
Roxann
12/02/2005
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.
(5)