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Autumn Wild Rice Soup

Autumn wild rice soup with creamy broth, chewy wild rice, and tender butternut squash. Simmered until the rice is soft, then finished with cream and kale for a cozy, golden bowl.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Wild rice blend
  • 1 cup wild rice blend uncooked
Butternut squash
  • 2 cup butternut squash peeled and cubed
Cremini mushrooms
  • 2 cup cremini mushrooms sliced
Kale
  • 2 cup kale chopped
Vegetables base
  • 1 onion diced
  • 3 celery diced
  • 3 carrots diced
  • 4 garlic minced
Broth
  • 6 cup vegetable or chicken broth
Cream and flavoring
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tbsp fresh sage chopped
  • 1 tsp dried thyme
  • 0.5 tsp nutmeg
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, celery, and carrots for 5 minutes until softened.
  2. Add the garlic, cremini mushrooms, and fresh sage, then cook for 4 minutes until the mushrooms release moisture and the garlic smells fragrant.
Thicken and simmer
  1. Whisk in the flour and cook for 1-2 minutes until lightly toasted and smooth.
  2. Add the broth, wild rice blend, butternut squash, and dried thyme, then bring the mixture to a boil.
  3. Reduce heat to a steady simmer and cook for 40 minutes, until the wild rice is tender and the squash is soft.
Finish and season
  1. Stir in the heavy cream, kale, and nutmeg, then simmer for 5 minutes until the kale wilts.
  2. Season with salt and pepper to taste, then serve hot.

Notes

For a thicker, silkier soup, whisk the flour until fully combined before adding broth so no lumps form. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is not ideal due to the cream, but you can freeze without the cream and stir it in after thawing. For a lighter version, use half-and-half instead of heavy cream (texture will be slightly thinner).