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Autumn Wild Rice Soup

Autumn wild rice soup with tender wild rice, roasted-tasting butternut squash, and a creamy sage finish. Simmered until the rice is chewy, then finished with heavy cream and kale that wilts into the pot.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Base and aromatics
  • 3 stalks celery
  • 1 onion
  • 3 carrots carrots
  • 4 cloves garlic
  • 3 tbsp butter
Vegetables and seasonings
  • 2 cup butternut squash
  • 2 cup cremini mushrooms
  • 2 cup kale
  • 1 tbsp fresh sage
  • 1 tsp dried thyme
  • 0.5 tsp nutmeg
  • 0.5 salt to taste
  • 0.5 pepper to taste
Soup and thickener
  • 6 cup vegetable or chicken broth
  • 1 cup wild rice blend, uncooked
  • 1 cup heavy cream
  • 3 tbsp flour

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 and fragrant.
  2. Add the garlic, mushrooms, and fresh sage, then cook for 4 minutes until the mushrooms release their moisture and the garlic smells mellow.
Build and simmer the soup
  1. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
  2. Add the broth, wild rice blend, butternut squash, and dried thyme, then stir until everything is evenly combined.
  3. Bring the soup to a boil, then reduce heat and simmer for 40 minutes until the wild rice is tender and the squash is soft.
Finish and season
  1. Stir in the heavy cream, chopped kale, and nutmeg, then simmer for 5 minutes until the kale wilts.
  2. Season with salt and pepper to taste, then serve hot.

Notes

Pro tip: for the best texture, keep the simmer at a steady gentle bubble so the wild rice stays chewy instead of splitting too much. Store leftovers in the fridge for up to 4 days; reheat gently on the stove. Freezing is not recommended because the cream and kale can change texture after thawing. For a dairy-light option, swap heavy cream for full-fat coconut milk for a similar richness.