Curried Wild Rice And Squash Soup Recipes

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CURRIED WILD RICE AND SQUASH SOUP



Curried Wild Rice and Squash Soup image

Yummy curried wild rice and squash soup.

Provided by Connie Dempsey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

1 cup uncooked wild rice
3 cups water
2 ½ pounds butternut squash - peeled, seeded, and cubed
2 ½ cups chicken broth
½ cup orange juice
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
1 ½ teaspoons curry powder
1 ¼ teaspoons salt
½ teaspoon ground black pepper

Steps:

  • In a pot, bring the wild rice and water to a 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 a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
  • Melt the butter in a skillet 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 blender or food processor, blend the squash and broth 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.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 61.2 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 8.3 g, Protein 7.6 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 10.8 g

SAUSAGE, SQUASH & WILD RICE SOUP



Sausage, Squash & Wild Rice Soup image

My daughter & her husband made this at Christmas last year and it was wonderful! Rich and flavorful, a really good soup. One substitution I've made to make it a little quicker is to buy two 12-oz. boxes of frozen winter squash and then skip the entire first step. If you choose to do that, reduce the amount of chicken stock by about 2 cups if you prefer the soup a little thicker. This is one of those foods that is better the next day!

Provided by Park Rangerette

Categories     Low Cholesterol

Time 1h15m

Yield 12 cups, 10 serving(s)

Number Of Ingredients 9

1 (1 1/2-2 lb) butternut squash
2 tablespoons olive oil
fresh ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 lb smoked sausage, cut into 1/4 in. chunks (such as kielbasa)
2 cups frozen corn
1 1/2 cups half-and-half

Steps:

  • Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. (Skip this step entirely if you are using frozen squash).
  • In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Set aside to cool.
  • In a large soup pan over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Saute for 3 minutes.
  • Add the squash puree and remaining 6 cups of broth. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface.
  • Stir in the rice and continue to cook for 10 minutes. Remove from heat, stir in the cream and season to taste.

Nutrition Facts : Calories 441, Fat 21.7, SaturatedFat 7.8, Cholesterol 45.3, Sodium 944.7, Carbohydrate 43.3, Fiber 3.7, Sugar 8.2, Protein 20.3

CURRIED WILD RICE AND SQUASH SOUP



Curried Wild Rice and Squash Soup image

Yummy curried wild rice and squash soup.

Provided by Allrecipes Member

Categories     Butternut Squash Soup

Time 1h30m

Yield 4

Number Of Ingredients 11

1 cup uncooked wild rice
3 cups water
2 ½ pounds butternut squash - peeled, seeded, and cubed
2 ½ cups chicken broth
½ cup orange juice
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
1 ½ teaspoons curry powder
1 ¼ teaspoons salt
½ teaspoon ground black pepper

Steps:

  • In a pot, bring the wild rice and water to a 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 a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
  • Melt the butter in a skillet 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 blender or food processor, blend the squash and broth 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.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 61.2 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 8.3 g, Protein 7.6 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 10.8 g

CURRIED WILD RICE SOUP



Curried Wild Rice Soup image

Make and share this Curried Wild Rice Soup recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup uncooked wild rice
1/4 cup butter
1 onion, chopped
2 1/2 cups sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups vegetable broth
2 cups half-and-half
2/3 cup dry sherry
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon dried chervil
1 tablespoon chopped fresh parsley (, for garnish)

Steps:

  • In a saucepan bring water to a boil.
  • Add rice and stir.
  • Reduce heat, cover and simmer until tender, about 40 minutes.
  • Heat butter in a large saucepan over medium heat.
  • Saute onion until golden brown; add mushrooms and celery.
  • Cook 2 minutes, stirring constantly.
  • Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly.
  • Gradually add broth; increase heat to medium-high and bring to a boil.
  • Boil, stirring, for 1 minute.
  • Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil.
  • Simmer until heated through.
  • Serve hot and garnish with parsley.

Nutrition Facts : Calories 217.7, Fat 8.8, SaturatedFat 5.4, Cholesterol 25.1, Sodium 149.7, Carbohydrate 19.3, Fiber 1.4, Sugar 1.7, Protein 4.4

WILD RICE AND SQUASH PILAF



Wild Rice and Squash Pilaf image

This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. -Erica Ollmann, San Diego, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 11

1-1/2 cups sliced fresh mushrooms
1-1/2 cups finely chopped peeled winter squash
2 medium onions, finely chopped
1 small green pepper, chopped
2 tablespoons olive oil
2 to 3 garlic cloves, minced
3 cups cooked wild rice
1/2 cup chicken broth or vegetable broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon dried savory
1/4 cup sliced almonds, toasted

Steps:

  • In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer., Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds.

Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CURRIED-SQUASH AND RED-LENTIL SOUP



Curried-Squash and Red-Lentil Soup image

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.

Provided by Ruth Cousineau

Categories     Ginger     Vegetarian     Dinner     Lunch     Curry     Lentil     Squash     Winter     Potluck     Cilantro     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 17

For soup:
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
For cilantro oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil
Accompaniment: cooked basmati rice

Steps:

  • Make soup:
  • Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
  • Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
  • Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
  • Make cilantro oil:
  • Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
  • Serve soup drizzled with cilantro oil.

CURRIED SQUASH SOUP WITH FRIZZLED LEEKS



Curried Squash Soup With Frizzled Leeks image

Provided by Emily Weinstein

Categories     dinner, lunch

Time 2h30m

Yield 12 cups

Number Of Ingredients 11

White and pale green parts of 1 pound of leeks (about 4 medium), chopped
1 medium opion, chopped
2 tablespoons unsalted butter
1 1/2 teaspoons curry powder
3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)
1 medium carrot, chopped
4 cups chicken broth
4 cups water
Salt and pepper to taste
Frizzled leeks (see recipe below)
Frizzled leeks (see recipe below)

Steps:

  • In a large bowl of water, wash leeks and drain.
  • In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes or until vegetables are soft.
  • Cool soup slightly and puree in batches in a blender or food processor. Season soup with salt and pepper. (Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.) Top with frizzled leeks.

CURRIED SQUASH SOUP



Curried Squash Soup image

Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 butternut squash (about 1-3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf
CILANTO CREAM TOPPING:
1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1188mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

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