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This creamy Autumn Wild Rice Soup is a one-pot vegetarian meal packed with butternut squash, mushrooms, and kale. A hearty and healthy dinner perfect for fall.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Course Dinner, Soup
Cuisine American, Vegetarian
Servings 6
Calories 320 kcal

Ingredients
  

  • 1 cup wild rice blend (uncooked)
  • 1 medium butternut squash, peeled and cubed
  • 8 oz mushrooms, sliced
  • 1 bunch kale, chopped
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 6 cups vegetable broth
  • 1 cup heavy cream (or coconut milk)
  • 1 tsp dried thyme

Instructions
 

  • Sauté onion, carrots, celery, and mushrooms in a large pot until soft.
  • Add broth, wild rice, squash, and herbs. Bring to a boil.
  • Cover and simmer for 45-50 minutes until rice and squash are tender.
  • Stir in cream and kale. Simmer for 5 minutes. Serve.
Keyword butternut squash soup, creamy vegetable soup, one pot vegetarian meal, wild rice soup