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–+ servings

Cozy Autumn Wild Rice Soup

A comforting soup loaded with wild rice, butternut squash, kale, and fragrant herbs in a creamy broth, perfect for a crisp autumn evening.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 carrots peeled and sliced
  • 2 stalks celery diced
  • 1 small onion diced
  • 1 small butternut squash peeled and cut into small chunks
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3-4 cloves garlic finely minced
  • 2 tablespoons flour
  • 2 teaspoons umami mushroom seasoning
  • 0.5 teaspoon onion powder
  • 2 teaspoons salt to taste
  • Black pepper to taste
  • 8 cups broth
  • 1 cup RiceSelect Royal Blend
  • 4-5 stalks fresh thyme
  • 2 leaves sage
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 cups kale

Equipment

  • Large pot or dutch oven

Method
 

Sauté the Vegetables
  1. Heat olive oil in a large pot or dutch oven over medium-high heat. Add carrots, celery, onion, and butternut squash. Season with salt and pepper. Cook for 6-8 minutes, or until the vegetables are slightly tender. Add butter and garlic, cooking until the garlic is fragrant, about 1 minute.
Create the Roux
  1. Add flour and seasonings, ensuring the vegetables are evenly coated. Stir for 1–2 minutes to form a roux that thickens the soup base.
Simmer the Broth
  1. Add broth, rice, and herbs (thyme, sage, and bay leaf). Bring to a gentle boil, then lower the heat and simmer for 15–20 minutes or until the rice is fully cooked. Remove the herbs before finishing the soup.
Add Cream and Kale
  1. Stir in the heavy cream, followed by the kale, cooking until the kale wilts. If adding protein, incorporate cooked shredded chicken at this stage and warm through.
Serve and Savor
  1. Ladle the soup into bowls and enjoy the cozy, autumn flavors!

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 6gFat: 17gSaturated Fat: 7gCholesterol: 25mgSodium: 850mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 850IUVitamin C: 35mgCalcium: 60mgIron: 2.5mg

Notes

This recipe is versatile and perfect for fall. For a vegan version, use coconut cream and veggie broth. Store leftovers in the fridge or freeze portions for later. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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