Squash, Wild Rice, & Apple Soup with Sage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs butternut squash (2 c pureed)1/2 c wild rice1/5 c water1 Tbsp butter or olive oil1 large onion, chopped2 Tbsp minced fresh sage4 stalks celery, chopped2 Tbsp unbleached white flour3 c 2% milk (recipe suggests whole milk)1/2 tsp dried thymedash cayenne1/2 tsp salt (or to taste)1 medium apple, cored and diced
Preheat oven to 400. Oil baking sheet, cut squash in half, scoop out seeds, and bake squash cut-sides down on baking sheet for 30 minutes or until tender. Let squash cool, then scoop out centers and puree in food processor. Measure out 2 c puree for soup.
Cook wild rice in the water for 20-30 minutes or more, depending on variety of rice. Drain water when the grains are tender.
In soup pot, het butter and then saute onion, sage, and celery over medium heat until tender. Sprinkle in flour and cook, stirring and scraping pan to prevent scorching, about 3 minutes. Whisk in milk, a little at a time, and simmer gently for a few minutes.
Whisk in pureed squash, and stir over low heat. Add thyme, cayenne, salt, wild rice, and apple, stirring over low heat until warmed through.
Makes about 8 c, 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BUFFIE26.
Cook wild rice in the water for 20-30 minutes or more, depending on variety of rice. Drain water when the grains are tender.
In soup pot, het butter and then saute onion, sage, and celery over medium heat until tender. Sprinkle in flour and cook, stirring and scraping pan to prevent scorching, about 3 minutes. Whisk in milk, a little at a time, and simmer gently for a few minutes.
Whisk in pureed squash, and stir over low heat. Add thyme, cayenne, salt, wild rice, and apple, stirring over low heat until warmed through.
Makes about 8 c, 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BUFFIE26.
Nutritional Info Amount Per Serving
- Calories: 227.9
- Total Fat: 4.9 g
- Cholesterol: 14.8 mg
- Sodium: 304.5 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 7.6 g
- Protein: 8.0 g
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