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Reviews for: Photos of Curried Wild Rice and Squash Soup
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1 of 48
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.
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(60)
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!!
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(33)
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!
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(21)
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.
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(10)
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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(7)
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!
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(6)
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.
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(5)
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!
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(5)
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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(5)
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.
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(3)