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one ordinary bowl of smooth golden-orange squash-based turkey soup with distinct long dark wild rice grains and bite-size pale roast turkey pieces, with no mushroom slices, squash cubes, cream swirl or garnish
Andre Lewis

Turkey Wild Rice Soup

Roasted squash gives turkey wild rice soup its golden body, with half-and-half smoothing the puree and dark grains left whole for chew. Cook pure wild rice separately while the squash roasts. Some grains should split open without dissolving completely. Add the turkey once the puree is ready and keep the final simmer gentle, using the measured extra broth if the squash makes the base too thick to pour around the rice.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 cup pure wild rice rinsed
  • 3 cups water for rice
  • 1 lb peeled butternut squash cut into 3/4-inch cubes
  • 1 tbsp olive oil divided
  • 1 small yellow onion diced
  • 1 garlic clove minced
  • 1/2 tsp dried sage
  • 5 cups low-sodium turkey broth
  • 1/2 cup additional low-sodium turkey broth reserved as needed
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3 cups cooked roast turkey skin removed and diced
  • 3/4 cup half-and-half

Method
 

  1. Bring wild rice and its 3 cups water to a boil in a saucepan. Cover and simmer on low for 45 to 55 minutes until tender with some grains split, then drain excess water.
  2. Meanwhile, heat the oven to 425°F. Toss squash with 2 teaspoons oil on a rimmed sheet and roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
  3. Heat remaining oil in a 6-quart soup pot and cook onion for 5 minutes. Add garlic and sage for 30 seconds, then broth, salt, pepper and roasted squash; simmer for 5 minutes.
  4. Blend the squash mixture smooth with an immersion blender, keeping the blade submerged. Stir in cooked wild rice and roast turkey and simmer gently for 5 to 8 minutes until the turkey reaches 165°F.
  5. Add half-and-half and warm gently for 2 minutes without a hard boil. Add reserved broth in small amounts if needed to keep the soup pourable and serve.