Curried Wild Rice and Squash Soup - A Delicious and Hearty Fall Recipe

Warm up on chilly autumn nights with this flavorful and satisfying curried wild rice and squash soup. Made with a delightful blend of spices, hearty wild rice, and tender roasted squash, this soup is a comforting dish that will please both vegetarians and meat-eaters alike. It's perfect for lunch or dinner, and can be easily adapted to suit your dietary preferences. Filled with the rich flavors of Indian spices and the earthy sweetness of butternut squash, this soup is a true crowd-pleaser.

Ingredients

• 1 cup wild rice
• 3 cups vegetable broth
• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 ounces) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions

1. In a large pot, cook the wild rice according to package instructions. Drain and set aside.
2. Preheat the oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast in the oven for 20-25 minutes until tender and slightly browned. Set aside.
3. In the same pot used for the rice, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
5. Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices.
6. Add the cooked wild rice, roasted butternut squash, and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
7. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend the soup in batches and return it to the pot.
8. Stir in the coconut milk and season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.
9. Serve the soup hot, garnished with fresh cilantro. Enjoy!

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