This is probably one of my favorite soups. It has such a wonderful blend of flavors and textures — from the sweet butternut squash to the earthy mushrooms and creamy stock. The smoked paprika brings it to a new level, finished off with creamy coconut milk. Just fabulous! Â
Warming Winter Soup
This is a delicious and hearty soup that's sure to satisfy! Earthy tones from the mushrooms, sweetness from the squash and smoky flavors from the spices combine to create a wonderfully nourishing meal to warm you up on the coldest winter days!
Servings 4
Ingredients
- 1 tbsp vegan butter Recommend Country Crock Plant-Based Butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 small butternut squash- peeled, diced and roasted (See Notes) Can buy already peeled and chopped
- 3 cloves garlic, minced
- 8 oz chopped mushrooms
- 1 1/2 tsp dried thyme - divided
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 cup white wine (optional but adds great flavor)
- 4 cups Vegetable stock (see Notes) Recommend Kitchen Basics unsalted Vegetable stock
- 1 tsp No-Chicken bouillon (see Notes)
- 1 cup cooked wild rice (See Notes) Can buy pre-cooked
- 1 tsp dried parsley
- 1 tsp smoked paprika
- 1/4-1/2 cup coconut milk (depends on how creamy you want the soup)
Instructions
- In large saucepan, melt butter and oil together over medium heat.
- Add onion and saute until softened about 3-4 minutes.
- Add in garlic, mushrooms, 1/2 tsp thyme, salt, pepper and white wine.
- Saute for 5 minutes until mushrooms start to release their liquid.
- Add veggie stock, bouillion, cooked wild rice, 1 tsp thyme, parsley and smoked paprika. Finally, add in butternut squash.
- Bring to low boil, cover, reduce heat to low, simmer for 15 minutes.
- Remove lid, stir in coconut milk. Taste for seasonings. Serve with crusty bread on the side (for dipping). Enjoy!
Notes
Butternut Squash: Preheat oven to 425 degrees. Peel, cut in half, remove seeds, cut into very small cubes. Mix with 1 tbp olive oil and a generous pinch of salt and pepper. Roast on a parchment or silicone-lined baking sheet for 30 minutes. For convenience, you can buy butternut squash already prepared-- just cut into smaller cubes. Â
Wild Rice: Add 1/2 cup wild rice to 1 1/2 cups water, pinch of salt and dash of olive oil. Bring to boil, reduce heat, cover and simmer on low/very low for 35 minutes until water is absorbed.  You can also buy frozen bags of wild rice, already cooked.Â
No-Chicken Bouillon: Recommend "Better than Bouillon No-Chicken Base".
Vegetable Stock- Kitchen Basics Unsalted Vegetable Stock is the best! BUY HERE: https://amzn.to/3njyJKc
Very hearty and tasty. Froze leftovers and have been enjoying all week.
Thanks, glad you enjoyed it!