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Creamy Autumn Wild Rice Soup

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This Creamy Autumn Wild Rice Soup is the ultimate one-pot cozy fall dinner made with chewy wild rice, mushrooms, butternut squash, cannellini beans, kale, and warming herbs. Coconut milk and a rich, savory broth create the comforting creaminess. It’s dairy-free, gluten-free, hearty, creamy, packed with vegetables, and perfect for meal prep because the leftovers are even better the next day!
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Creamy Autumn Wild Rice Soup

We’ve officially reached supreme levels of cozy with this Creamy Wild Autumn Rice Soup! 

It’s hearty, creamy, loaded with fall vegetables, and feels both nourishing and incredibly comforting. Wild rice simmers with tender butternut squash, mushrooms, celery, and plenty of herbs until the whole pot smells like fall, then coconut milk comes in at the end to make the broth rich and creamy without any dairy.

And this soup has some substance to it!

Wild rice and cannellini beans give every bowl a hearty boost of plant-based protein, while butternut squash, kale, mushrooms, beans, and wild rice pile on the fiber. Divided into six servings, you’re looking at roughly 12–13 grams of protein and 9–10 grams of fiber per bowl, making this one of those cozy dinners that actually keeps you full. The cannellini beans also melt into the soup just enough to add even more creaminess without blending anything!

Best of all, the entire recipe comes together in ONE pot. The wild rice cooks right in the broth, soaking up all that thyme, sage, and oregano while the squash gets deliciously tender. Finish it with Tuscan kale, coconut aminos, nutritional yeast, and a squeeze of lemon to balance all that richness, and you have a big steaming pot of fall comfort ready for dinner. Make a big pot on Sunday, and you’ll be very happy to find the leftovers waiting for you all week.

What is Wild Rice?

This may shock you, but wild rice is actually not rice at all. You might be like, “What?!” and I totally get it, but fun fact: it’s actually the seed of an aquatic grass! 

Another fun fact: when you compare it to white rice, wild rice is higher in protein and fiber, with about 6–7 grams of protein and 3 grams of fiber per cooked cup, plus minerals like magnesium, zinc, and phosphorus. It has a delicious nutty flavor and chewy texture that holds up especially well in soup recipes. Instead of turning soft or mushy, wild rice stays hearty and gives every bite a little chew.

butternut squash cut lengthwise with seeds still inside on a wooden board

Creamy Wild Rice Soup Ingredients

Every ingredient in this wild rice soup brings something important: savory depth, creamy texture, cozy flavor, plant-based protein, fiber, or freshness.

  • Yellow Onion & Garlic: The base of the soup, onion adds savory sweetness and builds flavor from the first sauté. Five cloves of garlic take this soup to the next level of cozy, complementing the onion with even more warmth and depth.
  • Mushrooms: Necessary for that savory, earthy flavor and a meaty texture that makes this soup feel ultra hearty and filling.
  • Celery: Adds that classic soup flavor, freshness, and a little texture. Its pepperiness also helps round out the other sweeter ingredients.
  • Dried Thyme, Sage & Oregano: Essential cozy soup herbs!  is a cozy soup essential. They bring earthy, woodsy depth and all those fall flavors that pair beautifully with mushrooms, wild rice, and butternut squash.
  • Wild Rice: The hearty base of the soup that adds nutty flavor, chewy texture, and makes the soup feel substantial enough for lunch or dinner.
  • Vegan “Chicken” Bouillon: Adds savory depth and gives the broth that cozy, slow-simmered flavor without needing animal products.
  • Butternut Squash: Butternut squash adds sweetness, color, and soft, tender bites throughout the soup. It makes the whole pot feel very fall.
  • Coconut Milk: The creamy element that keeps this soup dairy free. Using full-fat coconut milk makes the broth silky and rich.
  • Coconut Aminos: Adds salty-sweet umami flavor and makes the broth taste more rounded.
  • Nutritional Yeast: Adds savory, cheesy depth without dairy. It helps make the soup taste extra cozy and rich.
  • Cannellini Beans: Protein, fiber, and creaminess; these beans soften slightly in the soup and make every bowl more satisfying.
  • Tuscan Kale: Adds greens, color, and texture.
  • Lemon: A squeeze of lemon at the end brightens the whole pot and balances the creamy broth.

How To Make This Creamy Autumn Wild Rice Soup

This one-pot soup is hearty, easy to make, and tastes even better the next day, so make a double batch if you want and enjoy the leftovers for lunch or dinner later in the week!

Start the Soup Base

Heat a large Dutch oven over medium-low heat and add 1 tablespoon of water, cooking oil, or dairy-free butter to coat the bottom of the pot. Add the onion and garlic and sauté for 2 to 3 minutes, until tender and fragrant. You want them softened, not browned.

Brown the Mushrooms

Add the mushrooms and turn the heat to medium. Cook for about 5 minutes, until they release their juices, the liquid evaporates, and the mushrooms begin to brown slightly. This step builds so much flavor, so don’t rush it. Stir in the celery and sauté for another 2 to 3 minutes, just until it starts to soften. Add the dried thyme, sage, and oregano, then stir in the wild rice. Let everything get coated in those cozy herbs.

Add Broth & Squash

Pour in the water and add the vegan “chicken” bouillon cubes. Increase the heat and bring the soup to a gentle simmer for 10 minutes so the wild rice can get a head start. Pour in the cubed butternut squash. Bring the soup to a boil, then reduce the heat to a gentle simmer for about 30 minutes, until the squash and rice are tender. For tips on how to cut up squash, click here!

Make it Creamy

Pour in the coconut milk, coconut aminos, and nutritional yeast. Season with salt and pepper, then stir everything together. Add the cannellini beans and finely chopped Tuscan kale. Stir until the kale softens in the hot soup.

Finishing Touches & Serve!

Finish with a squeeze of lemon and taste again. Add more salt, pepper, or lemon if needed. Then grab a big bowl, because this is not a little bowl kind of soup; this is a hearty, cozy sit by the fire kind of soup!

What To Serve With This Soup

Is it possible to serve soup with a side of fireplace and a small serving of the coziest blanket in the house? Okay, in all honesty, this soup is more than hearty enough on its own, but there is always something you can serve alongside if you want to! Think: crusty bread, a simple greens salad, some roasted vegetables, or your favorite fall dessert.

Can I freeze this soup?

Yes, you can freeze this soup, but keep in mind that the texture may change slightly once thawed because of the coconut milk, beans, and vegetables. For best results, let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 2 to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring often. If the soup thickens after freezing or storing, add a splash of water or broth while reheating until it reaches your desired consistency.

Why Is This the Best Creamy Wild Rice Soup?

This soup is everything the season is asking for: creamy, hearty, veggie-packed, nourishing, and deeply comforting without being too heavy. 

It’s a great way to get introduced to wild rice if you’ve never cooked with it. The wild rice stays chewy, the butternut squash adds natural sweetness, the mushrooms bring savory depth, and the coconut milk gives the broth that rich, creamy texture without dairy. The best part? It’s made in one pot, so you’ve got minimal cleanup, minimal prep, and maximum flavor with not a whole lot of effort!

Wild Rice Soup FAQ

Can I use a wild rice blend? Yes, but the cooking time may change. A true wild rice blend often cooks a little faster than pure wild rice, so check the texture as it simmers.

Can I use brown rice instead of wild rice? You can, but the flavor and texture will be different. Wild rice has a nutty flavor and chewy bite that makes this soup special.

Is this wild rice soup gluten free? Yes, this soup is naturally gluten free as long as your bouillon and packaged ingredients are certified gluten-free.

Can I add more vegetables? Absolutely. Carrots, leeks, spinach, peas, or cauliflower would all be delicious.

How do I know when the wild rice is cooked? Wild rice is done when it’s tender and some of the grains have split open slightly. It should still have a little chew.

Can I make this ahead of time? Yes. This soup is great for meal prep and gets even better as the flavors sit.

Did you make this recipe?

I would love to hear about it! Leave a rating and review below, and let me know if this wild rice soup became your new cozy-season favorite! Try these other cozy fall recipes next:

Italian Tomato Pastina Soup

Vegan Chicken Noodle Soup

Sweet Potato Kale and White Bean Soup

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Creamy Autumn Wild Rice Soup

5 from 1 vote
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This Creamy Autumn Wild Rice Soup is the ultimate one-pot cozy fall dinner made with chewy wild rice, mushrooms, butternut squash, cannellini beans, kale, and warming herbs. Coconut milk and a rich, savory broth create the comforting creaminess. It’s dairy-free, gluten-free, hearty, creamy, packed with vegetables, and perfect for meal prep because the leftovers are even better the next day!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Calories: 404

Equipment

  • stove
  • Dutch Oven

Ingredients
  

  • 1 yellow onion, diced
  • 5 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 4 stalks celery, finely chopped
  • 2 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp dried oregano
  • 1 cup dry wild rice
  • 8 cups water
  • 4 cubes vegan “Chicken” bouillon
  • 4 cups butternut squash, cut into 1/2” cubes
  • 14 oz canned coconut milk
  • 2 tbsp coconut aminos
  • 1 tbsp nutritional yeast
  • 1 tsp salt and pepper, more or less to taste
  • 14 oz canned cannellini beans, drained
  • 8 Tuscan kale leaves, finely chopped
  • squeeze of lemon

Method
 

  1. Heat a large Dutch oven over medium-low heat and add 1 tbsp of water, cooking oil, or dairy-free butter to coat.
  2. Add in the onion and garlic and sauté for 2-3 minutes until tender and fragrant. Add in the mushrooms and turn heat to medium. Cook for about 5 minutes until they've released their juices, liquid has evaporated, and they have browned slightly. Add in the celery and sauté for another 2-3 minutes.
  3. Season with the dried herbs and stir in the rice. Pour in the water, add the bouillon cubes, and increase the heat to a gentle simmer for 10 minutes.
  4. Pour in the butternut squash. Bring to a boil, then reduce the heat to a gentle simmer for 30 minutes, until the squash and rice are tender.
  5. Pour in the coconut milk, coconut aminos, nutritional yeast and season with salt and pepper. Add the beans, kale and stir to combine. Finish with a squeeze of lemon and season to taste.

Nutrition

Serving 1servingCalories 404kcalCarbohydrates 55gProtein 14gFat 17gSaturated Fat 14gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 662mgPotassium 1165mgFiber 10gSugar 7gVitamin A 11424IUVitamin C 39mgCalcium 179mgIron 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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7 Responses

  1. 5 stars
    This is the coziest fall soup I’ve ever had! So many flavors and the right amount of spice. Will be making on repeat this fall!

    Reply

  2. This soup looks yummy, but I stay away from coconut milk, due to its high saturated fat content. Would the taste suffer if I replace it with soy or almond milk? Perhaps you have another suggestion. Thank you! I’m loving your recipes!

    Reply

    1. Hi Dell, I have not made this recipe with almond milk but you could definitely give it a try, coconut milk does not provide a whole lot of flavor, its more for its creamy silkiness, so rather then your flavor changing, you may have a consistency change. Might I suggest Soy milk instead of almond?

      Reply

    2. I sometimes use cashew cream instead. I believe it’s lower in fat and there are times where I actually prefer the taste;). There are lots of WFPB’d recipes for that online.

      Reply

  3. Planning to try these and other than not including pasta until it’s reheated-are there any of the soups in this lineup that can’t be frozen? Also I can’t do soy so what would you suggest for replacing the tempeh-please and thank you:).

    Reply
5 from 1 vote

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