Rustic Butternut Squash Soup with Fennel and Wild Rice
Author: 
Serves: 6-8
 
Ingredients
  • 1 Tablespoon unrefined, cold-pressed extra-virgin olive oil
  • 1 Tablespoon unsalted butter (or use all oil)
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 fennel bulbs, trimmed and chopped
  • 3 sprigs of fresh thyme
  • 1 cup wild rice (or whole grain of choice -- adjust cooking time accordingly)
  • 2 teaspoons sea salt (double this if using unsalted stock) + more to taste
  • 1 teaspoon freshly ground black pepper
  • 8 cups vegetable, chicken or turkey stock (preferably homemade)
  • 1 medium butternut squash, peeled and chopped (about 5 cups)
  • a few green leafies, such as Swiss chard, coarsely chopped (if using chard, chop stems and keep separate from leaves)
  • 1-2 Tablespoons apple cider vinegar, to taste (optional)
Instructions
  1. In a large stockpot, melt the oil and butter over medium heat. Add onion, garlic, carrot, celery, and fennel (add chopped chard stems, if using.) Sauté until vegetables are tender, about 8 minutes.
  2. Stir in the thyme, rice, stock, salt and pepper. Bring to a boil, partially cover and reduce heat. Simmer for 25 minutes.
  3. Stir in butternut squash, cover slightly and simmer for an additional 25-30 minutes or until squash is tender. Add chopped greens and stir until wilted.
  4. Taste for seasoning and garnish with fennel fronds, if desired. If you like a little acidity, add a few drops of apple cider vinegar. (I think the soup is better with the vinegar.)
Recipe by Pamela Salzman at https://pamelasalzman.com/rustic-butternut-squash-soup-with-fennel-and-wild-rice/