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Creamy Butternut Squash and Wild Rice Soup Recipe

Creamy Butternut Squash and Wild Rice Soup Recipe
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★★★★★

5.3 from 27 reviews

A creamy, comforting vegan soup featuring tender butternut squash, earthy wild rice, kale, and mushrooms, blended with a rich cashew cream for smooth texture and full flavor. Perfect for cozy fall or winter days, this wholesome soup is nourishing, gluten-free, and packed with vitamins and minerals.

Ingredients

Scale

Soup Ingredients

  • 1 yellow onion, diced
  • 4–5 cloves garlic, minced
  • 8 oz. mushrooms, sliced
  • 4 cups butternut squash, peeled and cubed (about 1 lb.)
  • 4 cups vegetable broth
  • 2/3 cup wild rice, rinsed and drained
  • 3 cups lacinato kale, rough chopped, stems removed
  • 1 tsp. dried oregano
  • 1 Tbsp. fresh rosemary, chopped

Cashew Cream Ingredients

  • 3/4 cup raw cashews, soaked (see notes)
  • 1 cup water
  • 1 Tbsp. tamari
  • 2 tsp. apple cider vinegar
  • 2 tsp. white miso
  • 2 tsp. cornstarch (optional, for extra thickness)

Instructions

  1. Prepare veggies: Dice the yellow onion, mince the garlic cloves, slice the mushrooms, and peel and cube the butternut squash into 1-inch pieces for even cooking.
  2. Sauté aromatics: In a large stockpot over medium-high heat, sauté the diced onion with 3 tablespoons of vegetable broth or water for a no-oil preparation, stirring occasionally for 7-8 minutes until translucent. Add the minced garlic and dried oregano, stir well, and cook for an additional 1 minute to release their flavors.
  3. Add main ingredients: Incorporate the sliced mushrooms, cubed butternut squash, 4 cups vegetable broth, and rinsed wild rice into the pot. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer for 45 minutes until the wild rice is tender and the squash is soft.
  4. Prep greens and herbs: While the soup simmers, roughly chop the kale removing large stems, and finely chop the fresh rosemary. Set these aside. Also, quick-soak the cashews by placing them in hot water for about 10-15 minutes, then rinse and drain.
  5. Make cashew cream: Near the end of the simmering time, add the soaked cashews, water, tamari, apple cider vinegar, white miso, and optional cornstarch to a high-speed blender. Blend for 20-30 seconds until completely smooth and creamy.
  6. Combine and finish: When the wild rice is tender, stir the cashew cream, chopped kale, and rosemary into the soup. Simmer uncovered for an additional 5 minutes to meld the flavors and soften the kale. Season with salt and pepper to taste prior to serving. Serve warm for best enjoyment.

Notes

  • Butternut squash: 4 cups cubed equals roughly 1 pound. Fresh or frozen can be used.
  • Soaking cashews: Quick-soak by covering cashews with boiling water for 10-15 minutes, then drain and rinse before blending. Alternatively, soak in room temperature water for 4-6 hours or overnight.
  • Nut-free option: Replace cashews in the cream with 1 cup cooked white beans such as navy, cannellini, or great northern beans for a similar creamy texture.
  • For oil-free sautéing, use vegetable broth or water as needed to prevent sticking when cooking onions and garlic.
  • The soup freezes well. Cool completely, then transfer to airtight containers for up to 3 months.

Nutrition

Keywords: butternut squash soup, wild rice soup, vegan soup, creamy soup, dairy-free soup, autumn recipe, gluten-free soup, plant-based, healthy soup

Find it online: https://dishedbydana.com/creamy-butternut-squash-and-wild-rice-soup-recipe/