Butternut Squash Wild Rice Soup
This Butternut Squash Wild Rice Soup is the perfect hearty, vegan soup when you want something nutritious and delicious.
Equipment
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
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.
Nutrition
Calories: 190kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g