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Wednesday, October 28, 2009

Mi's Winter Squash and Wild Rice Soup

This is another favorite of mine. I always remember to make it when the weather starts getting cold and I see pumpkins all over the place. You have to be responsible and use the best them!  :) Today I used kabocha pumpkin.

Mi's Winter Squash and Wild Rice Soup
6 Servings

2 tablespoons olive oil 

1 medium onion, very finely chopped
1 large carrot, very finely chopped or shredded 

1 large celery stalk, finely chopped
4 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 lb chicken breast
1 cup wild rice
3 cups butternut squash (about 1 small squash)
6 to 8 cups low-sodium chicken broth
½ cup half and half
Kosher salt and ground black pepper, to taste
4 tablespoons fresh parsley, chopped
2 tablespoons brandy

Heat oven to 400 F. Cut the squash in half, remove seeds and bake, cut side up for 40 to 50 minutes.
Heat olive oil in a large soup pot in medium heat. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add garlic and rosemary, cook for another minute, until fragrant. Add chicken breast, wild rice, salt and pepper and stir to combine and heat up, for about 5 minutes. Add chicken broth and check salt and pepper.
Bring to a boil, reduce heat and simmer until rice is cooked, about 60 minutes (or pressure cook for 30 minutes). Add butternut squash puree and shred the chicken and return to the soup. Cook until heated through. Remove from heat and add half & half, parsley and brandy. Serve immediately.


  1. This soup looks really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing and I think I'll try them both out in this recipe. Thanks for sharing!

  2. Sounds good! The web site you are referring is beautiful, their sea salt is alkali-forming, which is great! I am going to get some for me too. thanks!