Cream of Kabocha and Wild Rice Soup
This warm and comforting Cream of Kabocha and Wild Rice Soup is especially good during the winter months. Delicious served with crackers or crusty bread.
Keyword : cream of kabocha
Ingredients
- ½ cup wild rice (rinsed and drained) (85g)
- 2 tbsp butter
- 1 onion (chopped)
- 1 small carrot (diced)
- 1 stick celery (diced)
- 5 cups chicken stock (1.2 liters)
- 1 kabocha squash (seeded, peel, and cut into cubes)
- Salt and pepper
- 1 cup heavy cream (240ml)
Instructions
- Cook wild rice in 2 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.
- In a large pot, melt butter. Add onions, carrot, and celery. Sauté till soften, about 3 minutes.
- Pour in chicken stock. Bring to a boil. Add kabocha squash. Lower heat and allow soup to simmer for 15 minutes.
- Turn off heat. Remove pot from stove onto a hot pad. Puree soup with an immersion blender until smooth.
- Turn on heat and place pot back onto stove. When it comes back to a boil, add cooked wild rice, salt, and pepper. Allow soup to simmer for 5 minutes on medium low setting.
- Stir in cream and allow it heat through but not boil.
- Turn off heat and serve warm.
Nutrition
Calories: 188kcal
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