Curried Wild Rice and Squash Soup

Curry powder, a key ingredient in this soup, is a blend of various spices commonly used in Indian cuisine. It adds a unique and flavorful twist to the dish.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Curried Wild Rice and Squash Soup

Cooking Method: Simmering Cuisine: American, Indian Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Wild Rice
• 1 pound Butternut Squash
• 1 can Coconut Milk
• 4 cup Vegetable Broth
• 1 large Onion
• 2 clove Garlic
• 2 teaspoon Curry Powder
• 1 teaspoon Turmeric
• 0.5 teaspoon Cayenne Pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Lime Juice
• 2 tablespoon Fresh Cilantro

Instructions

1. Cook the wild rice according to package instructions.
2. Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 40 minutes or until tender. Let it cool, then scoop out the flesh.
3. In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. Add the curry powder, turmeric, cayenne pepper, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 10 minutes.
6. Add the roasted butternut squash and cooked wild rice to the pot. Stir in the coconut milk and simmer for another 10 minutes.
7. Remove the pot from the heat and use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender and blend in batches.
8. Return the soup to the stove and heat over low heat. Stir in the lime juice.
9. Serve the curried wild rice and squash soup hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 40g14%

Sugars 10g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.