This comforting Squash, Apple, and Wild Rice Soup is the ultimate autumn embrace in a bowl. The base is a velvety puree of steamed butternut squash and sweet apple juice, providing a natural creaminess without dairy. Tart Granny Smith apples add a bright, fresh counterpoint to the earthy squash, while cooked wild rice offers a satisfying chew and nutty depth. Aromatics like fresh ginger and onion build a warm, savory foundation. The soup is finished with a crunchy topping of toasted hazelnuts, cinnamon, and parsley, adding texture and a festive touch. Perfect for chilly evenings, this vegan-friendly dish is simple to prepare, deeply flavorful, and ideal for cozy dinner parties or meal prep. It strikes a perfect balance between sweet and savory, making it a versatile comfort food that feels both rustic and refined.
Squash, Apple, And Wild Rice Soup
Description
This comforting Squash, Apple, and Wild Rice Soup is the ultimate autumn embrace in a bowl. The base is a velvety puree of steamed butternut squash and sweet apple juice, providing a natural creaminess without dairy. Tart Granny Smith apples add a bright, fresh counterpoint to the earthy squash, while cooked wild rice offers a satisfying chew and nutty depth. Aromatics like fresh ginger and onion build a warm, savory foundation. The soup is finished with a crunchy topping of toasted hazelnuts, cinnamon, and parsley, adding texture and a festive touch. Perfect for chilly evenings, this vegan-friendly dish is simple to prepare, deeply flavorful, and ideal for cozy dinner parties or meal prep. It strikes a perfect balance between sweet and savory, making it a versatile comfort food that feels both rustic and refined.Ingredients
Directions
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Steam the cubed butternut squash until very tender, about 15 minutes.
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Meanwhile, heat 1 tablespoon of oil in a saucepan over medium heat.
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Add the chopped onion and diced apple, and sauté, stirring occasionally, until very tender, about 5 minutes.
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Stir in the minced ginger and sauté for 1 minute until fragrant.
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Add the apple juice and the steamed squash to the saucepan and heat to a boil.
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Cover and simmer over low heat for 10 minutes to meld flavors.
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Uncover and let the mixture cool slightly, then puree in a blender or food processor until smooth. Work in batches if necessary.
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Return the pureed soup to the saucepan.
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Stir in the cooked wild rice and soy milk. Season with 1 teaspoon salt and black pepper.
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If the soup is too thick, add additional soy milk or vegetable broth to reach desired consistency.
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Reheat the soup over low heat until steaming hot; do not boil.
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Taste and adjust seasoning if needed.
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In a small skillet, heat 1 teaspoon of oil over medium heat. Add the hazelnuts and sauté until golden brown.
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Sprinkle the toasted nuts lightly with salt and cinnamon, then add the chopped parsley and stir to combine.
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Remove the nut mixture from the heat.
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Ladle the hot soup into bowls and top each serving with a spoonful of the hazelnut mixture.
Nutrition Facts
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 250mg11%
- Total Carbohydrate 30.0g10%
- Dietary Fiber 4.5g18%
- Sugars 12.0g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
