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Curried wild rice & butternut squash soup

Serves 4

‘Wild rice’ is not actually rice at all, but the seed of a marsh grass native to the northern Great Lakes. Its nutty flavour and chewy texture makes a great addition to rice pilafs or simply cooked along with brown rice.


  1. 250g (1/2lb) uncooked Suma Wild Rice (QS102)
  2. 1.1kg (2 1/2 lbs) butternut squash, peeled & cubed
  3. 1 1/4 pints Suma Vegetable Bouillon (LJ214)
  4. 1/4 pint orange juice
  5. 2 tbsps butter or non-dairy spread if vegan
  6. 1 medium onion, chopped
  7. 1 clove garlic, finely chopped
  8. 1 1/2 tsps curry powder
  9. Salt & pepper


  1. In a pan, bring the wild rice to a boil in plenty of water. Reduce heat to low, cover, and simmer for 45 minutes.
  2. Place the squash in a medium pan with enough water to cover, and bring to a boil. Cook for 15 minutes, or until tender. Drain, return to the pan, and mash. Mix in the vegetable stock and orange juice.
  3. Melt the butter over medium heat, and sauté the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking for 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 pan, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

This recipe, using Suma wild rice is from the Suma cookbook (BK028)