Curried Wild Rice and Squash Soup Recipe

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Curried Wild Rice and Squash Soup
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  1. In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  2. Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
  3. Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
  4. In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 390.52 Kcal (1635 kJ)
Calories from fat 57.24 Kcal
% Daily Value*
Total Fat 6.36g 10%
Cholesterol 15.27mg 5%
Sodium 1282.42mg 53%
Potassium 1279.53mg 27%
Total Carbs 78.97g 26%
Sugars 9.28g 37%
Dietary Fiber 7.04g 28%
Protein 7.07g 14%
Vitamin C 87.5mg 146%
Vitamin A 2.9mg 97%
Iron 5.1mg 28%
Calcium 185.1mg 19%
Amount Per 100 g
Calories 53.79 Kcal (225 kJ)
Calories from fat 7.88 Kcal
% Daily Value*
Total Fat 0.88g 10%
Cholesterol 2.1mg 5%
Sodium 176.62mg 53%
Potassium 176.23mg 27%
Total Carbs 10.88g 26%
Sugars 1.28g 37%
Dietary Fiber 0.97g 28%
Protein 0.97g 14%
Vitamin C 12.1mg 146%
Vitamin A 0.4mg 97%
Iron 0.7mg 28%
Calcium 25.5mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
  • 10

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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