About this recipe:This soup has added wild rice, making it heartier than the average butternut squash soup. Serve with wodges of crusty bread, if desired. Perfect for the cold winter nights.
190g uncooked wild rice
1.1kg butternut squash, peeled, seeded and cubed
600ml chicken stock
125ml orange juice
1 medium onion, chopped
1 clove garlic, finely chopped
1 1/2 teaspoons curry powder
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
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Method Prep:15min › Cook:1hr15min › Extra time:1hr30min › Ready in:3hr
In a pot, bring the wild rice and water to the boil. Reduce heat to low, cover and simmer 45 minutes.
Place the squash in a medium pot with enough water to cover and bring to the boil. Cook 15 minutes or until tender. Drain, return to the pot and mash. Mix in the chicken stock and orange juice.
Melt the butter in a frying pan 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 liquidiser or food processor, blend the squash and stock 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.