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Cozy Autumn Wild Rice Soup

A hearty and comforting wild rice soup packed with seasonal vegetables and warm spices, perfect for chilly autumn evenings.

Ingredients

Scale

For the Crust:

  • 1 cup wild rice blend, uncooked
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup diced butternut squash
  • 1 cup baby spinach
  • 1/2 cup heavy cream (optional)
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Rinse the wild rice blend under cold water and set aside.
  2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing until softened (about 5 minutes).
  3. Add garlic and cook for another minute until fragrant.
  4. Pour in vegetable broth, then add thyme, rosemary, bay leaf, and wild rice. Bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Stir in butternut squash and continue cooking for another 10 minutes or until squash is tender.
  6. Remove the bay leaf, then stir in spinach and heavy cream (if using). Cook for 2 more minutes until spinach wilts.
  7. Season with salt and pepper to taste before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally