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Curried Wild Rice and Squash Soup
December 01, 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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