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Curried Wild Rice and Squash Soup
- 1 cup uncooked wild rice
- 3 cups water
- 2 1/2 pounds butternut squash - peeled, seeded, and cubed
- 2 1/2 cups chicken broth
- 1/2 cup orange juice
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 1 1/2 teaspoons curry powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 6.6g|
|Saturated Fat 3.8g|
|Total Carbohydrate 61.2g|
|Dietary Fiber 8.3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|