Name: Creamy Butternut Squash and Sage Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Contemporary / American
Ingredients: 12 oz (340 g) pasta (fettuccine or penne); 2 cups butternut squash, diced; 3 tablespoons olive oil, divided; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon fresh sage (or ½ teaspoon dried sage); ½ teaspoon red pepper flakes (optional); Salt and pepper, to taste; ½ cup vegetable broth; ½ cup heavy cream or coconut milk; ½ cup grated Parmesan cheese; ¼ cup toasted walnuts, roughly chopped; Fresh sage leaves for garnish

Jump to Recipe·Leave a Review

Creamy Autumn Wild Rice Soup is a hearty, cozy dish that brings together nutty wild rice, tender vegetables, and a luxuriously creamy broth. It’s the kind of soul-warming bowl I love to make when the weather turns cool and crisp. With earthy mushrooms, sweet carrots, and rich creaminess, this soup captures the essence of fall in every spoonful. Creamy Butternut Squash and Sage Pasta

Why I Love This Recipe

I love how satisfying and flavorful this soup is without being heavy. The wild rice adds texture and depth, while the creaminess makes every bite feel indulgent. It’s also easy to make vegetarian (or even vegan), and it gets better the next day, making it ideal for meal prep. Whether I’m serving it for a weeknight dinner or as part of a holiday spread, this soup always feels like a seasonal celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Wild rice (uncooked)
Olive oil or butter
Onion, diced
Garlic, minced
Carrots, sliced
Celery, chopped
Mushrooms, sliced
Vegetable broth
Bay leaf
Fresh thyme (or dried)
Salt and black pepper
Heavy cream or coconut milk
All-purpose flour or cornstarch (for thickening, optional)
Fresh parsley for garnish

Directions

I start by heating olive oil or butter in a large pot over medium heat. I sauté the onion, garlic, carrots, celery, and mushrooms for about 8–10 minutes, until softened and fragrant.
I stir in the wild rice, bay leaf, thyme, salt, and pepper, then pour in the vegetable broth. I bring it all to a boil, then reduce the heat to a simmer and cover the pot.
I let the soup simmer for 45–50 minutes, or until the wild rice is tender and slightly burst.
If I want a thicker soup, I whisk some flour or cornstarch with a little water and stir it in during the last 10 minutes of cooking.
I reduce the heat and stir in the heavy cream or coconut milk, letting it warm through for 5 minutes. I taste and adjust the seasoning as needed.
I remove the bay leaf, ladle the soup into bowls, and top with fresh parsley before serving.

Servings and timing

This recipe makes 4 to 6 servings.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

I sometimes swap the wild rice for a wild rice blend or brown rice, adjusting the cook time if needed.
For a vegan version, I use coconut milk or a plant-based cream and skip the butter.
I like adding a handful of chopped kale or spinach at the end for extra greens.
To make it heartier, I’ve added white beans or diced potatoes with great success.
A touch of smoked paprika or a splash of white wine can deepen the flavor even more.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup tends to thicken as it sits, so I stir in a bit of broth or water when reheating. I reheat it gently on the stovetop or in the microwave. I don’t usually freeze it if I’ve added cream, but if I want to freeze it, I do so before adding the dairy, then stir that in fresh when reheating.

FAQs

Can I use leftover cooked wild rice?

Yes, I can. I just reduce the cooking time by about 30–40 minutes and add the cooked rice in the last 10 minutes of simmering.

What’s the best cream substitute for a dairy-free version?

I use full-fat coconut milk or a plant-based cream like oat or cashew cream for great results.

Can I make this soup in a slow cooker?

Yes. I add all ingredients (except the cream) to the slow cooker and cook on low for 6–8 hours. I stir in the cream during the last 15–20 minutes.

How do I thicken the soup without flour?

Cornstarch, arrowroot powder, or even mashed white beans work well. I mix a little with water before stirring it into the soup.

Is this soup gluten-free?

Yes, as long as I skip the flour or use a gluten-free thickener, this recipe is naturally gluten-free.

Conclusion

Creamy Autumn Wild Rice Soup is a cozy, nourishing recipe that I keep in rotation all season long. It’s filled with flavor, incredibly flexible, and easy to make ahead. When I want something warm, comforting, and full of fall goodness, this soup always delivers.