- butternut squash 1 medium (1 kg)
- (or about 20 oz / 600 g of butternut squash puree)
- olive oil 1 tbsp
- bacon 4 strips
- diced yellow onion 1 medium
- minced garlic 3 cloves
- wild rice, rinsed 1 c (150 g)
- vegetable broth 6 c (1.5 l)
- broccoli florets 3 c (250 g)
- salt and pepper to taste
- cayenne ½ tsp
- apple cider vinegar 1 tbsp
- crumbled gorgonzola ⅓ c (45 g)
butternut squash puree
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt. Place on the baking sheet cut side down and bake for 45-50 minutes or until tender.
- Once the squash is cool enough to handle, scoop out the flesh and transfer to a food processor. Blend until smooth.
wild rice soup
- Heat a large pot over medium heat and cook the bacon until crispy. Remove and set aside.
- Drain the skillet of all but one tablespoon of fat rendered from the bacon. Add the diced onion and cook until slightly golden (10 minutes).
- Add the garlic and continue cooking an additional 2 minutes.
- Add the wild rice, vegetable broth and a pinch of salt. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 40 minutes or until the rice is almost tender.
- Stir in the broccoli, cover and cook an additional 10 minutes or until the broccoli and rice are tender.
- Stir in the butternut squash puree, cayenne and apple cider vinegar.
- Add the gorgonzola and stir until just melted.
- Season with salt and pepper to taste. Crumble the bacon over the top.
Butternut squash puree: I prefer to make this ahead of time, but if you pop the squash in the oven right when you begin cooking it should be just about ready by the time you need it.
- Cuisine: global
Keywords: wild rice soup, butternut squash soup, broccoli soup