Curried Butternut Squash Bisque With Wild Rice

• 3 tablespoons olive oil
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped onion
• 8 cups chopped butternut squash
• 3 garlic cloves
• 1 (32 ounce) chicken broth
• 1 (15 ounce) can light coconut milk
• 1 teaspoon dried thyme leaves
• 1 teaspoon garam masala
• 12 teaspoon celery salt
• 2 cups cooked wild rice
• salt
• pepper

1. Heat olive oil in large soup pot.
2. Add carrot, celery, onion, and garlic.
3. Saute for 3-4 minutes.
4. Add squash and saute for another 3 minutes.
5. Add stock, turn heat to high, and bring to a boil.
6. Lower heat, simmer soup until squash is tender, 15-18 minutes.
7. Remove from heat.
8. Blend with an immersion blender until creamy.
9. Stir in remaining ingredients.

olive oil, carrot, celery, onion, butternut squash, garlic, chicken broth, light coconut milk, thyme, garam masala, celery salt, rice, salt, pepper

Taken from www.food.com/recipe/curried-butternut-squash-bisque-with-wild-rice-467291 (may not work)