Soup is always a good idea this time of year. Especially with this colorful recipe that showcases wild mushroom and sage flavors. You can find pre-cut butternut squash in the supermarket to save time. This will allow you more time to enjoy the beautiful aromas as the soup simmers into perfection. It’s a great way to bring winter flavors into your kitchen with not much fuss.
Recipe Credit: Camine Pappas. To discover more of her recipes and read all about Bling Cuisine, click here to visit her website: IFeelLikeCooking.com.
INGREDIENTS
- 3 tablespoons butter, unsalted
- 3 tablespoons Olive This! Wild Mushroom & Sage Olive Oil
- 4 cups diced butternut squash
- 2 cups baby bella mushrooms, sliced
- 1/3 cup white sweet onion, thinly sliced
- 2 – 3 large garlic cloves, finely chopped
- 1 15-oz can corn, no salt added (or 1 cup frozen corn and 1/3 cup water)
- ½ cup jasmine rice/wild rice medley*
- 4 cups chicken stock
- 1 cup water
- 1/3 cup white wine (optional)
- 1/8 teaspoon dried thyme
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ginger powder
- Salt and pepper, per taste
- ¾ cup fresh parsley
- Finish with zest from 1 lemon
DIRECTIONS
In a large Dutch oven pan, heat the butter and wild mushroom & sage olive oil. Add the baby bella mushrooms and onions and cook on high until browned, about 3 minutes. Season with a little salt and pepper. Add the garlic and stir until fragrant. Add the can of corn, the stock, the wine, the seasonings, and stir until bubbling. Add the squash, lemon, and rice. Lower heat, cover and let lightly bubble for 20 minutes, or until rice is done and squash is soft. Taste and add salt and pepper as needed. (I ended up using probably 1 teaspoon at least of kosher salt and ½ teaspoon black pepper.) Stir in the parsley, lemon zest and generously garnish with a drizzle of Wild Mushroom & Sage Oil, serve!
*I used a jasmine and wild rice medley that said 20 minutes cooking time. But I find that some wild rice medleys take MUCH longer. If your rice package says it takes longer, start the rice and don’t add the squash until you are about 20 minutes away from the soup being ready to serve.
©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.
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