Squash and Wild Rice Soup

by Brenda Langton, Tastemaker in Residence

Too many people avoid using squash, perhaps fearing that it is too much work. Make this comforting fall soup when your local farmers’ market is loaded with winter squash. Kabocha, butternut, and buttercup are wonderful varieties to try.  / / S E R V E S 6

Ingredients

1 tablespoon vegetable oil or olive oil

1 large onion, chopped (2 cups)

1 cup diced celery

1 winter squash, peeled and cut into 1-inch pieces (3 cups) 

3⁄4 cup parched wild rice

2 tablespoons fresh sage or 1 1⁄2 teaspoons dried

1 1⁄2 teaspoons salt

8 cups vegetable stock or water

1 tablespoon soy sauce

Instructions

Rinse the wild rice well. If you are using paddy rice instead of parched wild rice, simmer it for about 25 minutes so it is partially cooked before you add it to the soup pot. Parched wild rice doesn’t need to be precooked.

Heat the oil in a soup pot. Add the onions and sauté until they are soft. Add the celery, squash, wild rice, sage, salt, stock, and soy sauce. Bring the stock to a boil, then turn down the heat and simmer for 25 minutes, until the rice is tender.