Creamy Butternut Squash and Wild Rice Soup
Before the family heads out for trick-or-treating on Halloween, here’s a healthy recipe to warm the soul and power kids (and adults) through the night.
• 1 leek • 2 carrots peeled • 2 stalks celery • 3 cloves of garlic • 2 packages of baby portobella mushrooms • Package of peeled and cubed butternut squash • 2 cartons of chicken or veggie stock • Black Kale • Few sprigs of fresh thyme • 2 bay leaves • ½ Cup black wild rice • Parmesan rind • Heavy Cream
• Chop off the dark green stems of the leeks and the bottom root, slice them in half length-wise then chop. • Chop carrot, celery and garlic. • Clean mushrooms with damp towel and slice. • Add 1 pat of butter and drizzle of olive oil into a heavy pot or dutch oven. • Add carrots, leeks, celery, garlic, pinch of salt and sautee until soft. • Add mushrooms, ¾ container of cubed butternut squash (reserving some squash for later)pinch of salt, 1 ½ cartons of stock, fresh thyme, bay leaves, wild rice and parmesan rind to soup and cook for 20 mins. • Add the remainder of cubed butternut squash into a sauce pan and boil down with ½ cup of chicken or veggie stock. • Once butternut is boiled down, add to blender and puree. • Pour it into your soup. • Strip the leaves from the stem of the black kale and cut into ribbons. • Add chopped kale to soup, give it a stir and cook for another 20 mins. • Add a splash of heavy cream with 5 minutes remaining. • Serve in a bowl with sprinkle of parmesan cheese, drizzle of olive oil, salt and pepper. • Enjoy!