Ingredients and Weight:
- Butternut squash, peeled and cubed (2 pounds)
- Wild rice, rinsed (1 cup)
- Onion, chopped (1 large)
- Garlic, minced (2 cloves)
- Ginger, minced (1 tablespoon)
- Vegetable broth (4 cups)
- Curry powder (2 tablespoons)
- Ground cumin (1 teaspoon)
- Ground coriander (1 teaspoon)
- Salt and black pepper to taste
- Coconut milk (1 cup, optional for creaminess)
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
- Add the butternut squash, wild rice, curry powder, cumin, coriander, salt, and pepper. Cook for 2 minutes, stirring frequently.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes, or until the squash is tender.
- If desired, add the coconut milk and stir well.
- Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
- Taste and adjust seasonings as necessary.
Nutritional Information:
Per serving (1 cup):
* Calories: 250
* Fat: 10 grams
* Carbohydrates: 40 grams
* Protein: 10 grams
* Fiber: 5 grams
Dish Characteristics:
- Creamy and flavorful.
- Rich in vitamin A, vitamin C, and fiber.
- Mildly spicy with a hint of curry and cumin.
- Suitable for vegetarians.
User Comments:
- "This soup is delicious and so easy to make. I love the creamy texture and the spicy flavor."
- "I added some roasted pumpkin seeds for a nice crunch."
- "I substituted chicken broth for vegetable broth for a heartier flavor."
Special Precautions and Tips:
- For a spicier soup, use more curry powder or add a pinch of cayenne pepper.
- To make the soup ahead of time, prepare and refrigerate it for up to 3 days. Reheat before serving.
- To freeze the soup, let it cool completely and store it in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
