Squash, Apple, & Wild Rice Soup

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Servings: 4 Difficulty: Advanced
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A creamy, autumn-inspired vegan soup blending sweet butternut squash and tart apples with nutty wild rice.
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This Squash, Apple, and Wild Rice Soup is a comforting bowl of warmth that captures the essence of autumn. It features the natural sweetness of steamed butternut squash and crisp Granny Smith apples, balanced by the earthy depth of wild rice. The soup is silky smooth, yet retains texture from the rice and a crunchy hazelnut garnish. Perfect for chilly evenings or as a hearty starter, it&# 226;€™s entirely vegan and packed with wholesome flavors. Simple ingredients come together to create a sophisticated yet home-style meal that feels nurturing and satisfying.

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Squash, Apple, & Wild Rice Soup

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 11.2

Description

This Squash, Apple, and Wild Rice Soup is a comforting bowl of warmth that captures the essence of autumn. It features the natural sweetness of steamed butternut squash and crisp Granny Smith apples, balanced by the earthy depth of wild rice. The soup is silky smooth, yet retains texture from the rice and a crunchy hazelnut garnish. Perfect for chilly evenings or as a hearty starter, it&# 226;€™s entirely vegan and packed with wholesome flavors. Simple ingredients come together to create a sophisticated yet home-style meal that feels nurturing and satisfying.

Ingredients

Directions

  1. Steam the peeled and cubed butternut squash until very tender, about 15 minutes.
  2. Meanwhile, heat 1 tablespoon oil in a saucepan over medium heat.
  3. Add the chopped onion and diced Granny Smith 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 the flavors.
  7. Uncover and let the mixture cool slightly before blending.
  8. Puree the soup in batches in a blender or food processor until completely smooth.
  9. Return the pureed soup to the saucepan.
  10. Stir in the cooked wild rice and soy milk.
  11. Season with 1 teaspoon salt and 1/8 teaspoon black pepper.
  12. If the soup is too thick, add additional soy milk or vegetable broth to reach desired consistency.
  13. Reheat the soup over low heat until steaming hot; do not allow it to boil.
  14. Taste and adjust seasoning if necessary.
  15. While the soup heats, heat 1 teaspoon oil in a small skillet over medium heat.
  16. Add the hazelnuts and sauté until golden brown.
  17. Sprinkle the nuts lightly with salt and cinnamon, then add the chopped parsley and stir to combine.
  18. Remove the nut mixture from the heat.
  19. Ladle the hot soup into bowls and top each serving with a spoonful of the hazelnut mixture.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 11.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.5g2%
Sugars 0.7g
Protein 0.2g1%

* 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 soup, apple soup, wild rice soup, vegan soup, autumn soup, fall recipe, healthy soup, comfort food, plant based, hazelnut garnish, granny smith apple, ginger soup, warm soup, easy dinner, meal prep, vegetarian, soy milk, nutty flavor, smooth soup
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