Butternut squash and apple soup with wild rice and toasted almonds | Heart and Stroke Foundation

Ingredients

• 2 cups (500 mL) water
• 1/2 cup (125 mL) wild rice
• 1/2 cup (125 mL) sliced almonds
• 1 tbsp (15 mL) canola oil
• 1 cup (250 mL) chopped onion
• 2 cups (500 mL) low-sodium chicken broth
• 3 lb (0.5 - 1.5kg) butternut squash, peeled and flesh cut into 1-inch (2.5 cm) cubes to yield 8 cups (2 L)
• 1 granny smith apple, peeled, cored and coarsely chopped
• 1 bay leaf
• 1 cinnamon stick
• 1/2 tsp (2 mL) nutmeg