Squash, Apple, And Wild Rice Soup

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.

Cooking Method: Boiling, Steaming

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 245

Dietary: Vegan

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

Butternut squash, peeled, seeded & cubed
Oil, divided
Onion, chopped
Granny Smith apple, cored & diced
Ginger, peeled and minced
Apple juice
Wild rice, cooked
Soy milk
Salt
Black pepper
Hazelnuts
Cinnamon
Parsley, finely chopped
Vegetable broth, optional

Directions

1
Steam the cubed butternut squash until very tender, about 15 minutes.
2
Meanwhile, heat 1 tablespoon of oil in a saucepan over medium heat.
3
Add the chopped onion and diced apple, and sauté, stirring occasionally, until very tender, about 5 minutes.
4
Stir in the minced ginger and sauté for 1 minute until fragrant.
5
Add the apple juice and the steamed squash to the saucepan and heat to a boil.
6
Cover and simmer over low heat for 10 minutes to meld flavors.
7
Uncover and let the mixture cool slightly, then puree in a blender or food processor until smooth. Work in batches if necessary.
8
Return the pureed soup to the saucepan.
9
Stir in the cooked wild rice and soy milk. Season with 1 teaspoon salt and black pepper.
10
If the soup is too thick, add additional soy milk or vegetable broth to reach desired consistency.
11
Reheat the soup over low heat until steaming hot; do not boil.
12
Taste and adjust seasoning if needed.
13
In a small skillet, heat 1 teaspoon of oil over medium heat. Add the hazelnuts and sauté until golden brown.
14
Sprinkle the toasted nuts lightly with salt and cinnamon, then add the chopped parsley and stir to combine.
15
Remove the nut mixture from the heat.
16
Ladle the hot soup into bowls and top each serving with a spoonful of the hazelnut mixture.

Nutrition Facts

Servings 4 servings

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.

Keywords: butternut squash, wild rice, apple soup, vegan soup, fall soup, autumn recipe, ginger soup, hazelnut garnish, comfort food, healthy soup, vegetarian, granny smith apple, soy milk, blended soup, warm soup

Read it online: https://www.chefs-mate.com/recipe/squash-apple-and-wild-rice-soup/