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.
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. - 14 Oct 2008 (Review from Allrecipes US | Canada)
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!! - 10 Oct 2007 (Review from Allrecipes US | Canada)
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! - 16 Oct 2008 (Review from Allrecipes US | Canada)