Butternut Squash Soup with Wild Rice

12 Dec

It’s another cold day and it’s been snowing since early morning.  Another great day for a bowl of warm soup.   This soup is a new favorite, the whole family loves it.  It’s a very healthy, satisfying meal.  The toughest part of the recipe is in peeling the butternut squash.  Once you get that out of the way, the rest is a breeze.

Ingredients:

1 medium butternut squash

2 Tablespoons olive oil

1/2 cup diced onion

1/4 cup diced carrot

1/4 cup diced celery

salt, pepper

4-6 cups chicken broth

1/2-3/4 cup half and half

1/2-1 cup wild rice

Directions:

Peel the squash carefully.  You’ll need a sharp knife and some muscle. 

Once you have it peeled, cut in half and scoop out the seeds.

Dice both halves into chunks by slicing longways, then cut into pieces.

Place chunks on a baking sheet and drizzle with a little olive oil (about a Tablespoon or so) and toss to coat well.

Sprinkle with sea salt.

Place in a 450 degree oven and bake for 45 minutes.  Cook enough wild rice to stir into the soup.  I used 1/2 cup rice to 1/2 cups water.  I should have cooked more, it is so good with this soup!  Just follow the directions on the package to make the amount you need.

 While the squash is baking and the rice is cooking, chop the onion, carrot and celery and place in a soup pot with a couple of Tablespoons of olive oil.  Saute about 10 minutes until soft, but not browned.  Season with salt and pepper.

When vegetables are soft, add the chicken broth (4 cups) and bring to a boil.  Simmer for several minutes until the squash is done baking.

When squash is done, place it in a blender then pour broth carrot onion mixture in and blend until pureed.  You will probably have to do it in two batches.  Make sure the lid is securely on top of blender and you hold it down with a kitchen towel.

When all the soup is pureed, return it to the soup pot and stir in the half and half.  If soup is too thick, add additional chicken broth.  For the recipe, I used the whole carton of chicken broth and about 3/4 cup half and half.

Once the half and half has been added, don’t boil, just bring it up to serving temperature.  To serve, place some of the cooked wild rice into the bottom of the soup bowl and ladle soup over the top.

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