Creamy Wild Rice and Butternut Squash Soup Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This Creamy Wild Rice and Butternut Squash Soup Recipe is a delicious and nourishing dish perfect for chilly days. Combining the earthy flavors of wild rice with the sweetness of butternut squash, this soup is both comforting and satisfying.

The recipe is simple to follow and can be customized with your favorite herbs and spices. It’s a great option for a hearty meal or as a starter for a dinner party.

Hearty Wild Rice and Butternut Squash Soup

This soup features tender butternut squash and nutty wild rice simmered in a creamy broth, making it a delightful addition to your soup repertoire. The recipe takes about 50 minutes from start to finish and serves 6 people.

Ingredients

1 medium butternut squash, peeled and diced
1 cup wild rice, rinsed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or coconut milk
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
Fresh thyme or parsley for garnish

Instructions

Prep the Ingredients: Peel and dice the butternut squash, chop the onion, and mince the garlic.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened (about 3-4 minutes).
Cook the Squash: Add the diced butternut squash and wild rice to the pot. Stir to combine, then pour in the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the rice and squash are tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. For a chunkier texture, leave some squash pieces intact.
Add Creaminess: Stir in the heavy cream or coconut milk. Heat gently over low heat without boiling. Adjust seasoning with salt, pepper, and nutmeg.
Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley. Enjoy hot with crusty bread.