This is a recipe I developed from a soup my mother had at Café Latte in St. Paul, MN. She visited Café Latte with her Anoka Senior Center group in early fall. I reached out to them for the recipe and they gave me the list of ingredients, but not the exact measurements (since they are used to industrial size portions they couldn’t provide, which I understand). I thought it was very nice of them to even respond to my email and provide me with the ingredients. This is a great place to visit if you’re ever in the area.
While I don’t think I got it 100% right (although I’ll never know since I have never tried Café Latte’s), my mom said it tasted pretty similar. She couldn’t remember fully since it had been so long since she ate it. It took me far too long to recreate this one, but it’s been a busy past few months.
So the soup is a vegetarian soup that is made with butternut squash and wild rice. It’s a hearty Fall/Winter soup that will hit the spot on a chilly day. If you have the squash and wild rice pre-cooked, this should take around 30-minutes to prepare. I’ll walk you through how to make this soup.
If you need more visuals for recipes, just CLICK HERE for step by step instructions with pictures in my recipe blog post.
Enjoy the comfort of food!
Butternut Squash and Wild Rice Soup
Warm and hearty vegetarian soup - great Fall spice and texture. http://recipesingoodtaste.com/?recipe=recipe-butternut-squash-and-wild-rice-soup
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 Large onion, diced
- 4 stalks celery, diced
- 4 cups vegetable stock
- 1 teaspoon dried rosemary, finely chopped (you can use fresh, just use twice as much)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, optional
- 1/2 teaspoon curry powder (use more or less to taste)
- 2 cups butternut squash puree (you could substitute any winter squash, including pumpkin puree in can)
- 1 1/2 cup wild rice, pre-cooked
- 12fl oz evaporated milk (I used fat free) (standard size can)
- 1-2 bay leaves
- 2 tablespoons dried parsley (you can use fresh, just use twice as much)
Recipe URL: http://recipesingoodtaste.com/?recipe=recipe-butternut-squash-and-wild-rice-soup
||In a large stock pot, melt the butter. When the butter melts and turns frothy, create a roux by stirring in the flour. You can use either a wooden spoon or a whisk. As you continue to stir flour into the butter, you'll see that a thick paste is forming. (cook about 2 minutes.) |
NOTE: You can make this recipe GLUTEN FREE if you omit this step and simply make a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water. Just add cold slurry after step 4.
|| Add onion and celery to the pot to soften a bit (cook about 3 minutes) |
||Add vegetable stock and whisk or stir to combine and bring to a low boil (cook about 5-6 minutes) |
||Add salt, curry powder and rosemary and stir to combine. Cook another 2-3 minutes. |
||Add pureed butternut squash and stir to combine. Add pre-cooked wild rice and stir to combine. Cook another 5 minutes. |
||Add evaporated milk and stir to combine. Cook another 5 minutes. If it's too thick, add a tablespoon of water at a time to get to desired thickness. If it's too thin, add more squash 1 tablespoon at a time until you get to desired thickness. |
||Add parsley and bay leaves and stir to combine. Cook another 10 minutes and serve hot. Leftovers can be refrigerated a few days or freeze in a zip top freezer bag for a couple months. |