Butternut squash and apple soup with wild rice and toasted almonds
This hearty soup will warm you on a cold winter day.
100 cal Serves 12
Prep time 0h 15m
Cook time 1h 0m
Total time 1h 15m
Step 1In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
Step 2In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don’t burn. Remove and set aside.
Step 3In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
Step 4Purée soup with immersion blender or food processor. Return to low heat and stir in nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 tbsp (15 mL) toasted almonds.
Per serving (1 cup / 250 mL)
- 3 g
- 20 mg
- 277 mg
- Total fat
- 3 g
- Saturated fat
- 0 g
- 0 mg
- 17 g
- 4 g
- 4 g
- Added sugars
- 0 g
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