Best Curried Wild Rice And Squash Soup Recipes

SQUASH & WILD RICE SOUP RECIPE

Steps:

• To make the lemon ginger rosemary butter, heat the butter in a small saucepan over medium heat for about 3 minutes - long enough for it to start to brown a bit.
• Remove from the heat and immediately stir in the rosemary, lemon zest, grated ginger, and salt
• stir well and let sit for 5 minutes or so. Strain the butter and reserve the pulp to serve separately.
• Grate the ginger (a fine Microplane grater works well) and scoop the grated ginger pulp into a fine-mesh strainer.
• Use your fingers to press the juice into a bowl.
• You might find it helpful to make a loose fist and run your knuckles around the sides and bottom of the strainer. (You can, of course, speed the process by using a juicer.)
• To make the soup, melt the butter in a large soup pot over medium-high heat.
• Add the onions, shallots, serrano, and salt.
• Cook until softened, about 5 minutes, then add the pumpkin and the water (less if you like a thicker soup, though this soup is nice on the thinner side).
• Bring just to a simmer and cook until the squash is completely tender throughout about 15 minutes.
• Note that the time it takes will differ among different squash varietals.
• Remove from the heat, puree with a hand blender until smooth, and stir in the ginger juice.
• If you like an even thinner soup, add a bit more water at this point, then stir in more salt to taste.
• Serve over a big scoop of wild rice with a dollop of yogurt, some pepitas, the lemon ginger rosemary butter, and a bit of pulp.

WILD RICE AND SQUASH PILAF

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.

CURRIED WILD RICE SOUP

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.

CURRIED SQUASH SOUP

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.