Autumn Wild Rice Soup
A cozy blend of wild rice, butternut squash, and earthy mushrooms, perfect for chilly autumn days.
Ingredients
Main ingredients
- 1 cup wild rice A mixture of wild and brown rice is recommended for best flavor.
- 2 cups butternut squash, diced Fresh or frozen will work.
- 2 medium carrots, diced Adds a gentle crunch.
- 2 stalks celery, diced Essential for flavor balance.
- 8 ounces cremini mushrooms, sliced Earthy flavor complements the soup.
- 1 medium onion, diced Essential for building flavor.
- 2 cloves garlic, minced Sauté until fragrant.
- 6 cups vegetable broth Use low-sodium for better control over saltiness.
- 1 teaspoon dried thyme Fresh thyme can also be used.
- 1 teaspoon dried sage Replace with fresh if available.
- 2 cups fresh spinach or kale Add at the end for nutrition.
- to taste salt Essential for enhancing flavors.
- to taste pepper Essential for enhancing flavors.
- 2 tablespoons olive oil For sautéing vegetables.
Instructions
Preparation
- Rinse the wild rice under cold water until the water runs clear.
- In a large pot, drizzle olive oil and heat over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the butternut squash, carrots, celery, and mushrooms to the pot. Sauté for about 10 minutes.
- Toss in the rinsed wild rice, vegetable broth, thyme, and sage; bring the mixture to a boil.
Cooking
- Once boiling, reduce heat to low, cover, and simmer for 30-40 minutes until the wild rice is tender.
- Remove the lid occasionally to stir and allow the flavors to meld.
- Fold in fresh spinach or kale just a few minutes before serving.
- Season with salt and pepper to taste, and serve warm.
Notes
Tip: This soup tastes even better the second day! Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for 3 months.