Butternut Squash & Wild Rice Stew

Butternut Squash & Wild Rice Stew Recipe

By Batch Cooking Club

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 35 minutes


1 yellow or white onion, chopped

2 large carrots, chopped

2 celery ribs, chopped

1 Tbsp fresh thyme leaves

1 Tbsp fresh sage, minced

2 cups sliced cremini mushrooms

1 14.5-oz can white beans (such as cannellini)

2 pounds butternut squash, peeled and cut into 1-inch cubes (about 3 cups)

½ cup wild rice

3 cups vegetable broth

salt, to taste

freshly ground black pepper, to taste

1 head lacinato kale, ribs removed


1In a large stockpot or Dutch oven, heat the olive oil or vegetable broth. Add the onion, carrots and celery and cook for 5 minutes until the onion is translucent and softened.

2Add the thyme, sage, mushrooms, white beans, squash, wild rice and vegetable broth. Season with salt and pepper.

3Bring to a boil, lower the heat and cover. Simmer for 30 minutes or until the rice is cooked.

4Remove the soup from the heat and use an immersion blender to blend some of the soup to create a creamy consistency, but leaving some of the vegetables and beans whole. (Alternatively, you can pour 2 cups of the soup into a blender, process, and stir back into the soup).

5Stack the leaves of the kale on top of each other and roll into a cylinder. Slice to create thin ribbons and stir into the stew. Taste and season with more salt and pepper to taste.

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