Rustic Butternut Squash Soup with Fennel and Wild Rice
Servings: 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
- 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.
- Stir in the thyme, rice, stock, salt and pepper. Bring to a boil, partially cover and reduce heat. Simmer for 25 minutes.
- 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.
- 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.)