Creamy Butternut Squash and Wild Rice Soup Recipe

If you are craving a bowl of comfort that combines rich flavors, velvety texture, and wholesome ingredients, then you are in for a treat with this Creamy Butternut Squash and Wild Rice Soup. This soup is a heartwarming blend of earthy wild rice, naturally sweet butternut squash, and nutritious kale, all brought together with a luscious cashew cream that makes each spoonful simply irresistible. Perfect for cozy evenings or when you want to nourish yourself from the inside out, this recipe is a delicious way to celebrate the flavors of fall and beyond.

Ingredients You’ll Need

Each ingredient in this soup plays a crucial role, whether it’s the sweetness of the butternut squash, the tender chew of wild rice, or the fresh herbal notes from rosemary and oregano. The cashew cream adds a smooth, creamy finish without any dairy, creating a harmonious balance between comfort and nutrition.

• Yellow onion: the aromatic base that gives depth and sweetness after sautéing.
• Garlic cloves: minced to add a fragrant punch and subtle warmth.
• Mushrooms (8 oz.): for an earthy, meaty texture that complements the squash.
• Butternut squash (4 cups cubed): the star ingredient providing natural sweetness and vibrant color.
• Vegetable broth (4 cups): a savory liquid that transforms everything into soup gold.
• Wild rice (2/3 cup): lends a wonderful chewy texture and nutty flavor.
• Lacinato kale (3 cups): packed with nutrients and a lovely pop of green to balance the orange hues.
• Dried oregano (1 tsp.): adds subtle earthy herbiness without overpowering.
• Fresh rosemary (1 Tbsp. chopped): to infuse a piney brightness and fragrant elegance.
• Raw cashews (3/4 cup, soaked): essential for creating the dreamy, creamy sauce.
• Water (1 cup): for blending the cashew cream to smooth perfection.
• Tamari (1 Tbsp.): adds a touch of umami and depth.
• Apple cider vinegar (2 tsp.): brings a subtle tang that brightens the flavors.
• White miso (2 tsp.): enriches the soup with its gentle savory kick.
• Cornstarch (2 tsp., optional): for extra thickness if you like your soup extra creamy.

How to Make Creamy Butternut Squash and Wild Rice Soup

Step 1: Prepare the Vegetables

Begin by dicing the onion and mincing the garlic to build your flavor foundation. Then slice the mushrooms for their earthy addition and peel and cube the butternut squash to bring that sweet, creamy texture that’s key to this soup.

Step 2: Sauté Onion and Garlic

In a large stockpot over medium-high heat, gently sauté the onion in a splash of vegetable broth or water for about 7-8 minutes until translucent and soft. This no-oil method keeps things light while coaxing out the natural sweetness of the onions. Add the garlic and dried oregano next, stirring for an additional minute to let those warm aromas bloom.

Step 3: Add Mushrooms, Squash, Wild Rice, and Broth

Next up, toss in the mushrooms and cubed butternut squash. Pour in the vegetable broth along with the rinsed wild rice, and bring everything to a gentle boil. Once boiling, reduce the heat, cover the pot, and let it simmer for 45 minutes so the rice cooks through and the squash softens into velvety goodness.

Step 4: Prepare the Greens and Cashew Cream

While the soup simmers, roughly chop the kale, removing any tough stems, and finely chop the rosemary. This is also a perfect time to quick-soak your cashews in hot water for 10-15 minutes if you haven’t done so already. After soaking, blend the cashews with water, tamari, apple cider vinegar, white miso, and optional cornstarch in a high-speed blender until perfectly smooth and creamy.

Step 5: Combine and Finish Cooking

Once your wild rice is tender, stir in the cashew cream, chopped kale, and fresh rosemary. Let the soup simmer together for an additional 5 minutes, allowing the kale to soften slightly and all those flavors to meld into complete harmony. Give it a taste and season with salt and pepper if needed, then ladle into bowls to enjoy warm.

How to Serve Creamy Butternut Squash and Wild Rice Soup

Garnishes

Elevate this comforting bowl by adding a sprinkle of toasted pumpkin seeds for crunch, a drizzle of extra cashew cream, or fresh chopped herbs like parsley or more rosemary. A pinch of red pepper flakes can also add a welcome kick for those who like a little heat.

Side Dishes

This soup pairs beautifully with crusty bread or warm cornbread muffins, perfect for dipping and soaking up every last bit. A fresh green salad with a tangy vinaigrette also balances the richness with a light crispness.

Creative Ways to Present

Serve the soup in small bowls as part of a sophisticated starter course or in large mugs for casual sipping by the fire. For an impressive touch, swirl vibrant pesto or chili oil on top just before serving, making the colors pop and the flavors sing.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the refrigerator for up to 4 days when stored in an airtight container. Flavors tend to deepen overnight, making it even more delicious the next day.

Freezing

If you want to prepare this soup in advance, it freezes very well. Pour cooled soup into freezer-safe containers, leaving some headspace for expansion. It can be stored frozen for up to 3 months without losing its creamy texture or flavor.

Reheating

To reheat, slowly warm the soup on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of vegetable broth or water if the soup has thickened too much. Avoid boiling to maintain the silky smoothness of the cashew cream.

FAQs

Can I use a different type of rice instead of wild rice?

Absolutely! While wild rice provides a unique chewy texture and nutty flavor, you can substitute with brown rice, basmati, or even quinoa. Just adjust the cooking time accordingly to ensure the grains are tender.

Is there a nut-free alternative to the cashew cream?

Yes, for a nut-free version, substitute the cashew cream with cooked white beans like cannellini or navy beans blended with water and seasonings. This will still create a creamy base without compromising flavor.

Can I use frozen butternut squash?

Definitely! Frozen cubed butternut squash works well and saves prep time. Just check to ensure there’s no added seasoning or preservatives, and adjust cooking time slightly if needed.

How spicy is this soup?

This recipe is mild and cozy by default, making it perfect for all palates. However, you can easily add red pepper flakes or cayenne pepper during cooking or as a garnish if you enjoy a bit of heat.

What is the best way to soak cashews quickly?

To quick-soak, place raw cashews in a heat-safe bowl and cover them with boiling water. Let them sit for 10-15 minutes, then rinse and drain. This softens them enough for smooth blending without the wait of an overnight soak.

Final Thoughts

There is something truly special about a soup that feels like a warm hug in a bowl, and the Creamy Butternut Squash and Wild Rice Soup does exactly that. With its comforting texture, beautiful blend of flavors, and wholesome ingredients, it’s the perfect recipe to add to your culinary repertoire. Give it a try, and I promise it will become one of your go-to dishes for both nourishing yourself and delighting guests.

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