Curry-spiced Butternut Squash Soup

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Ingredients

  • 190g uncooked wild rice
  • 700ml water
  • 1.1kg butternut squash, peeled, seeded and cubed
  • 600ml chicken stock
  • 125ml orange juice
  • 30g butter
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper

Description

This Soup Has Added Wild Rice, Making It Heartier Than The Average Butternut Squash Soup. Serve With Wodges Of Crusty Bread, If Desired. Perfect For The Cold Winter Nights.

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