Autumn Wild Rice Soup

Autumn wild rice soup with tender wild rice, creamy golden broth, and hearty roasted-style butternut squash. Simmered with mushrooms and kale, then finished with cream and sage for a comforting texture.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Soup base

1 cup wild rice blend Uncooked.
2 cups butternut squash Peeled and cubed.
2 cups cremini mushrooms Sliced.
2 cups kale Chopped.
1 onion Diced.
3 stalks celery Diced.
3 carrots carrots Diced.
4 cloves garlic Minced.
6 cups vegetable or chicken broth Use either vegetable or chicken broth.

Creamy thickener and flavor

1 cup heavy cream
3 tbsp butter
3 tbsp flour
1 tbsp fresh sage Chopped.
1 tsp dried thyme
0.5 tsp nutmeg
salt and pepper To taste.

Equipment

1 Dutch oven

Method

Sauté the vegetables

Melt the butter in a large pot and sauté the onion, celery, and carrots for 5 minutes over medium heat.
Add the garlic, mushrooms, and fresh sage and cook for 4 minutes, stirring until fragrant and slightly softened.

Build the soup

Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Add the broth, wild rice blend, butternut squash, and dried thyme, then bring the mixture to a boil.
Reduce heat and simmer for 40 minutes, stirring occasionally, until the wild rice is tender and the squash is soft (visual cue: thickened and bubbling gently).

Finish and season

Stir in the heavy cream, chopped kale, and nutmeg and simmer for 5 minutes until the kale wilts (visual cue: bright green and tender).
Season with salt and pepper to taste, then serve hot.

Notes

For a silkier texture, whisk the flour into the hot butter until smooth before adding broth, and simmer gently to avoid toughening the rice. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months. If you want a lighter option, replace heavy cream with half-and-half (the soup will be slightly thinner).