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- Wild rice and its benefits Wild rice is packed with nutrients. It has high fiber and is rich in protein. This grain is great for heart health and helps keep you full. The nutty flavor adds a nice touch to the soup. - Seasonal vegetables to enhance flavor For this soup, I use: - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 cup butternut squash, peeled and cubed These veggies bring warmth and sweetness. They also add color and texture. Fresh vegetables give the soup a bright taste. - Herbs and spices for depth of taste I use: - 1 teaspoon dried thyme - 1 teaspoon dried sage - 1 bay leaf - Salt and pepper, to taste These herbs add rich layers of flavor. Thyme gives an earthy taste, while sage adds warmth. A squeeze of fresh lemon juice at the end brightens the soup. Fresh parsley as a garnish makes it look inviting. {{ingredient_image_2}} Start by preparing your vegetables. This adds great flavor. - Dice 1 medium onion finely. - Mince 2 cloves of garlic. - Dice 2 medium carrots. - Dice 2 celery stalks. - Peel and cube 1 cup of butternut squash. Next, heat 2 tablespoons of olive oil in a large pot over medium heat. Let the oil warm for about 1-2 minutes. Add the chopped onion and sauté for 3-4 minutes until it is soft and clear. Then, toss in the garlic, carrots, and celery. Sauté these for an extra 5 minutes. You want them to become soft and aromatic. After that, add the butternut squash. Cook for about 3 minutes until it starts to soften. This builds a tasty base for your soup. Now, pour in 4 cups of vegetable broth. Add 1 cup of rinsed wild rice, 1 teaspoon of dried thyme, 1 teaspoon of dried sage, and 1 bay leaf. Season it with salt and pepper to your taste. Bring the pot to a gentle boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 45 minutes. The wild rice will become tender and expand. About 10 minutes before the soup is done, stir in 1 cup of chopped kale and 1 tablespoon of fresh lemon juice. This adds brightness to the soup. Remove the bay leaf before serving. Taste the soup again and add more salt or pepper if needed. Ladle the soup into bowls. Sprinkle freshly chopped parsley on top for a splash of color. This soup pairs great with warm crusty bread. Enjoy it as a cozy meal on a chilly autumn day! When making Cozy Autumn Wild Rice Soup, seasonings matter. Consider adding a dash of smoked paprika. This gives a warm, smoky flavor that contrasts well with the sweetness of butternut squash. A pinch of cayenne can add a gentle kick if you like spice. For the perfect consistency, look for a creamy, thick texture. If your soup is too thick, add more broth. If it’s too thin, let it simmer longer to reduce. Use a large pot for this soup. A Dutch oven works great for even heat. If you don’t have one, a heavy-bottomed stockpot can also do the job. For stirring, a wooden spoon is best. It won’t scratch your pot and allows you to mix well. If you need a quick option, an immersion blender can puree the soup for a creamier texture. Prep your veggies ahead of time. Chop the onions, carrots, and celery the night before. This cuts down on cooking time. You can also make this soup a day early. Let the flavors blend overnight in the fridge. Just heat it before serving. This is perfect for busy weeknights. Storing leftovers is easy. Just keep them in airtight containers. You can enjoy this warm bowl of goodness all week. Pro Tips Use Fresh Herbs: Fresh herbs like parsley or thyme can elevate the flavor profile of your soup. Add them at the end of cooking for a vibrant taste. Customize Your Veggies: Feel free to swap in other seasonal vegetables such as sweet potatoes or parsnips. This allows for seasonal variety and personal preference. Texture Variation: For a creamier soup, blend a portion of the soup before adding the kale. This will create a delightful texture contrast with the remaining chunky ingredients. Storage Tips: This soup stores well in the fridge for up to 5 days. To reheat, add a splash of vegetable broth to maintain the desired consistency. {{image_4}} You can change some ingredients to fit your diet. If you are vegan, use vegetable broth instead of chicken broth. For gluten-free options, ensure your wild rice is certified gluten-free. You can also swap butternut squash for sweet potatoes or carrots for a different taste. Seasonal swaps add fun. Try using pumpkin in the fall for a richer flavor. To make this soup heartier, consider adding protein. Shredded chicken or tofu work well. Cook the chicken ahead and stir it in during the last few minutes. For a creamy version, add coconut milk or heavy cream. This change adds richness and makes the soup even more comforting. Transform your soup into a stew by reducing the broth. This creates a thicker texture. You can also serve the soup over grains, like quinoa or farro, for added nutrition. For gatherings, serve it in a bread bowl. Guests will love this fun and tasty twist! To keep your cozy autumn wild rice soup fresh, refrigerate it soon after it cools. Place the soup in a container with a tight seal. Glass or BPA-free plastic containers work best. Avoid using metal containers, as they can affect the soup's taste. Always label the container with the date. This way, you’ll know how fresh it is. When freezing soup, let it cool first. Pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand. To freeze, use portions that you can eat at one time. For thawing, place the soup in the fridge overnight. If you need it fast, put the bag in cold water. To reheat, warm it on the stove over low heat. Stir often to help it heat evenly. In the fridge, your soup lasts about 4 to 5 days. In the freezer, it can stay good for up to 3 months. Always check for signs of spoilage. If the soup smells off or looks strange, it’s best to throw it away. Remember, food safety is key! Enjoy your soup while it’s fresh for the best taste. How long does it take to make wild rice soup? It takes about one hour to make wild rice soup. This includes prep time and cooking. You will spend 15 minutes chopping vegetables and getting everything ready. Then, the soup simmers for about 45 minutes. Can I use brown rice instead of wild rice? Yes, you can use brown rice. Brown rice cooks faster than wild rice. It may change the soup's texture a bit. Wild rice gives a nutty flavor, while brown rice is milder. Is wild rice healthy? Yes, wild rice is very healthy. It is high in fiber and protein. Wild rice also contains vitamins and minerals, like magnesium and zinc. It is lower in calories than white rice. How does this soup fit into a balanced diet? This soup fits well into a balanced diet. It has vegetables, grains, and healthy fats. The kale and squash add vitamins. The wild rice provides energy. Enjoying this soup can help you meet your daily nutrition needs. Can I add different vegetables? Yes, you can add many different vegetables. Try adding spinach, mushrooms, or sweet potatoes. Each vegetable brings its own flavor and texture. Adjust according to what you like or have on hand. What are some gluten-free options for this recipe? This recipe is already gluten-free because it uses wild rice. You can ensure all the other ingredients are gluten-free too. Check the broth and any seasonings you use. This wild rice soup offers a tasty blend of healthy ingredients and fresh veggies. You learned step-by-step instructions for prepping and cooking this comforting dish. I shared tips for making it perfect, saving time, and creating fun variations. Remember, cooking should be fun and flexible. Whether you tweak ingredients or change serving styles, enjoy the process. Your soup will always be a hit if you balance flavors well and adapt to your tastes. Go ahead, and try this recipe today!

Cozy Autumn Wild Rice Soup

A warm and hearty soup perfect for autumn, featuring wild rice, vegetables, and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup wild rice, rinsed and drained
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup butternut squash, peeled and cubed
  • 4 cups vegetable broth or stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 leaf bay leaf
  • 1 cup kale, stems removed and chopped
  • to taste salt and pepper
  • 1 tablespoon fresh lemon juice
  • for garnish fresh parsley, chopped

Instructions
 

  • In a spacious pot, heat the olive oil over medium heat, allowing it to warm up for about 1-2 minutes.
  • Add the finely diced onion to the pot and sauté for 3-4 minutes, stirring occasionally, until it turns soft and translucent.
  • Introduce the minced garlic, diced carrots, and celery to the mix. Continue to sauté for an additional 5 minutes, allowing the vegetables to soften and become aromatic.
  • Add the cubed butternut squash to the pot, cooking for about another 3 minutes, until it begins to soften.
  • Pour in the vegetable broth and add the rinsed wild rice along with the dried thyme, sage, bay leaf, and season with salt and pepper to your preference.
  • Increase the heat until the mixture reaches a gentle boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for approximately 45 minutes or until the wild rice is tender and has expanded.
  • About 10 minutes before the soup is finished, incorporate the chopped kale and stir in the fresh lemon juice for brightness and acidity.
  • Before serving, remove the bay leaf and adjust the seasoning with additional salt and pepper if desired. Serve hot in bowls.

Notes

Ladle the vibrant soup into bowls and sprinkle with freshly chopped parsley for a lovely burst of color. Accompany the soup with warm, crusty bread for a perfect autumn meal.
Keyword autumn, healthy, soup, vegetarian, wild rice