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This cozy Autumn Wild Rice Soup is packed with butternut squash, mushrooms, kale, and wild rice in a creamy herb broth. A perfect vegetarian fall dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Course Dinner, Soup
Cuisine American
Servings 6
Calories 320 kcal

Ingredients
  

  • 1 cup wild rice blend, uncooked
  • 1 medium butternut squash, peeled and cubed
  • 8 oz mushrooms, sliced
  • 1 bunch kale, chopped
  • 6 cups vegetable broth
  • 1 can (14oz) coconut milk or 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried sage

Instructions
 

  • Sauté onion, celery, carrots, and mushrooms. Add herbs.
  • Add broth, rice, and squash. Bring to boil.
  • Simmer covered for 45 minutes until rice is tender.
  • Stir in cream and kale. Cook 5 mins. Serve.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 8gFat: 14g
Keyword butternut squash soup, creamy vegetable soup, fall comfort food, wild rice soup recipe
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