Butternut Squash Wild Rice Soup (members only)
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This Butternut Squash Wild Rice Soup is the perfect hearty, vegan soup when you want something nutritious and delicious.
Butternut squash is one of my favorite ingredients to work with in the fall. It is delicious (most importantly) AND it is versatile. I have used butternut squash in so many recipes – from a tart to pastas to soups, it can really go in everything! And today we are making Butternut Squash Wild Rice Soup. This soup is packed with earthy, delicious flavors that are super cozy.
Wild rice is an ingredient I love, but I probably don’t cook with enough. Mostly because it does take a long time to cook. And that is the reason this recipe has a longer cook time than most of my recipes do.
But that makes this soup the perfect one to make on a cozy Sunday while you’re watching football or snuggling up with a book.
why you’ll love this soup
- cozy flavors – this mix of ingredients is unique & delicious!
- wow effect – people will be impressed if you make this for them. It is beautiful & so tasty.
- leftovers – I for one love having leftover soup in the fridge throughout the week.
tips & ticks
The chipotle pepper adds more smokiness than spice, but if you are super sensitive to spice you can omit it.
If the soup is too thick after the rice finishes cooking you can add more broth.
Wild rice does take a long time to cook. To cut the cook down time slightly, you can soak the rice for a few hours before using it.
need more recipe inspo? check these out:
Butternut Squash Wild Rice Soup
Ingredients
- 1.5 cups wild rice
- 2 tablespoons oil I used avocado oil
- 2 cups butternut squash peeled & cubed
- 1 yellow onion diced
- 1 cup carrots peeled & diced
- 3 cloves garlic minced
- 1 chipotle pepper in adobo diced
- 1 tablespoon adobo sauce from the chipotle can
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme stems removed and chopped
- 6 cups vegan chicken broth separated
- 2 handfuls kale roughly torn
Equipment
Instructions
- Rinse the wild rice under water, drain and set aside.
- Heat the oil in a stock pot over medium heat. Add the squash, onion, carrots, garlic, chipotle pepper, adobo sauce, dry seasonings & thyme. Cook down for 5 minutes, stirring frequently.
- Pour in 4 cups of broth and bring to a boil. Boil for 15 minutes, or until the squash is fork tender. Lower the heat and transfer 2 cups of the veggies/broth to a blender. Blend until smooth then add back to the pot with the remaining 2 cups of broth. Bring to a boil and pour in the wild rice. Stir and allow to boil again. Cover, lower the heat and simmer for 45 minutes.
- Add in the kale, cover and simmer for 15 more minutes. Taste the rice to ensure it is cooked through. Add salt if needed.
- Ladle into bowls, top with more fresh thyme & enjoy.
Notes
- The chipotle pepper adds more smokiness than spice.
- If the soup is too thick after the rice finishes cooking you can add more broth.
- Wild rice does take a long time to cook. To cut the cook down time slightly, you can soak the rice for a few hours before using it.
in the process
