Creamy Autumn Wild Rice Soup
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!
Servings 6 servings
Calories 404kcal
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
Instructions
- Heat a large Dutch oven over medium-low heat and add 1 tbsp of water, cooking oil, or dairy-free butter to coat.
- 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.
- 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.
- 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.
- 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: 1serving | Calories: 404kcal | Carbohydrates: 55g | Protein: 14g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 662mg | Potassium: 1165mg | Fiber: 10g | Sugar: 7g | Vitamin A: 11424IU | Vitamin C: 39mg | Calcium: 179mg | Iron: 5mg
