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Warming Winter Soup
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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!
Course Main Course, Soup
Keyword Vegan Soup, Hearty Vegan Soup, Nourishing Squash, Wild Rice and Mushroom Soup, Warming Winter Soup, Vegan Mushroom & Squash Soup
Prep Time 15 minutes
Cook Time 45 minutes
40 minutes
Total Time 1 hour
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.  
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. 
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