|10 min||45 min||12|
|1/2 cup||Wild rice, dry|
|1/2 cup||Sliced almonds|
|1 1/2 tbsp||Avocado oil|
|1 medium||Yellow onion (chopped)|
|2 cup||Vegetable stock/broth, low sodium|
|908 gm||Butternut squash (peeled, cut into 1-inch cubes)|
|1 medium||Apple (peeled, cored, coarsely chopped)|
|1 leaf||Bay leaf|
|1/2 tsp||Salt (optional)|
|1/2 tsp||Nutmeg, ground|
1. In medium saucepan, bring water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
2. While the rice is cooking, continue with the rest of the steps. In non-stick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don’t burn. Remove and set aside.
3. In large soup pot, heat oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick.
4. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
5. Purée soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with toasted almonds. Enjoy!
Double or triple the batch and freeze leftovers for quick meals. Ensure to fully warm through when re-heating to an internal temperature of 165F or 74C degrees.
Power-packed veggie, rich in vitamin A, B6, folate, magnesium, fiber and riboflavin.
Contain a type of fiber called pectin that acts a prebiotic to feed the good bacteria in your gut. The fiber in apples also contributes to their blood sugar balancing properties.