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Autumn Butternut Squash Soup - the perfect fall soup...butternut squash soup with vegetables and wild rice
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Butternut Squash Soup

Prep Time 20 minutes
Cook Time 35 minutes

Ingredients

  • 2 T . coconut oil
  • 1 large leek , chopped
  • 3 cloves garlic , finely chopped
  • 5-6 carrots , chopped
  • 5-6 yukon gold potatoes , chopped
  • 1 medium butternut squash , peeled and cut into cubes
  • 4-5 c . vegetable broth
  • 3 bay leaves
  • 1 c . wild rice
  • 1 c . coconut milk

Instructions

  • Cook the rice according to the directions on the package.
  • Heat a soup pot with the coconut oil on medium.
  • Add leeks and cook for 6-8 minutes, stirring occasionally so they don't brown.
  • Add garlic and cook for an additional 2 minutes.
  • Add carrots, potatoes, squash, and vegetable broth and stir.
  • Add 3 bay leaves on top and simmer for 20-25 minutes or until vegetables can be easily pierced with a fork.
  • Remove bay leaves.
  • Blend with a stick blender or carefully remove about 1/2 -2/3rds of soup and blend until desired consistency (I like there to still be some chunks of veggies in it).
  • Drain rice when done cooking and add to soup.
  • Add coconut milk and heat until simmering.