Butternut Squash-Wild Rice Soup With Toasted Pecans Recipe

Name: Butternut Squash-Wild Rice Soup With Toasted Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Each: Salted butter and olive oil (Vegan: all oil); 2 Onions, chopped; 3 Each: Carrots and Celery Stalks, chopped; 1 Fennel bulb, chopped; 1/2 teaspoon Each: Kosher salt and fresh ground pepper; 1/4 teaspoon Crushed red pepper; 3 Garlic cloves, minced; 2 teaspoons Thyme, dried--divided; 1 handful Parsley, chopped; 1/2 cup White wine (dry); 3 tablespoons Tomato paste; 2 cups Water (or more as needed); 8 cups Vegetable broth, low sodium; 2/3 cup Wild rice, Native-American grown/hand-harvested (washed several times); 3 cups Butternut squash, cut into 1/2 inch pieces; 1 cup Half and Half (Vegan:Rice/Almond Milk), optional; 1 cup Pecans, toasted and chopped--garnish

Servings: persons

2 tablespoons Each: Salted butter and olive oil (Vegan: all oil)
2 Onions, chopped
3 Each: Carrots and Celery Stalks, chopped
1 Fennel bulb, chopped
1/2 teaspoon Each: Kosher salt and fresh ground pepper
1/4 teaspoon Crushed red pepper
3 Garlic cloves, minced
2 teaspoons Thyme, dried--divided
1 handful Parsley, chopped
1/2 cup White wine (dry)
3 tablespoons Tomato paste
2 cups Water (or more as needed)
8 cups Vegetable broth, low sodium
2/3 cup Wild rice, Native-American grown/hand-harvested (washed several times)
3 cups Butternut squash, cut into 1/2 inch pieces
1 cup Half and Half (Vegan:Rice/Almond Milk), optional
1 cup Pecans, toasted and chopped--garnish

1
In a large soup pot, saute until nearly tender onions, carrots, celery, and fennel in butter/oil over medium flame, stirring often. Season with salt, pepper, crushed red pepper, garlic, one teaspoon of the thyme, and parsley; cook another minute or two.
2
Add wine, stir very well, and let cook down two minutes. Add tomato paste and stir. Pour in water and broth; bring to a medium boil and add wild rice. Let cook 45 minutes or until rice is nearly, but not totally tender, adding water if needed to ensure all ingredients are moving freely in the broth. Lower heat to a simmer; add butternut squash and other teaspoon of thyme. Cook another 12-15 minutes or so until both rice and squash are quite tender. Do not overcook. Squash pieces should remain intact. Taste and adjust seasonings.
3
Stir in half and half or milk, if using. Warm through; do not boil. Taste and adjust seasonings again. Serve hot garnished with toasted pecans.
4
Cook's Note: This soup improves over night. A few drops of hot sauce might be a happy addition for many people.

1869

kcal

Calories

173

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons Each: Salted butter and olive oil (Vegan: all oil), 2 Onions, chopped, 3 Each: Carrots and Celery Stalks, chopped, 1 Fennel bulb, chopped, and more.

Yes, Butternut Squash-Wild Rice Soup With Toasted Pecans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash-Wild Rice Soup With Toasted Pecans

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