Wild Rice & Squash Chowder
- 1 1/2 lbs butternut squash, peeled, seeded, cut in bite-size pieces
1 medium onion, chopped
2 tbsp canola oil
2 tbsp curry powder
1 pkg (32 oz) vegetable broth
1 box (10 oz) frozen Green Giant® Niblets® Corn & Butter Sauce,
prepared as directed on pkg
1/2 cup finely diced red pepper
2 cups cooked wild rice
1/2 cup heavy cream
1/4 cup finely chopped cilantro
salt and pepper to taste
In large saucepan, saute squash and onion in oil. Stir in curry
powder; cook 2 minutes. Stir in broth; simmer until squash is
tender, approximately 25 minutes. Remove from heat. Transfer to
blender; blend until smooth. Return to saucepan, stir in remaining
ingredients. Heat through; do not boil.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council