Go Back
Print

Wild Rice Soup with Bacon and Butternut Squash

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 450 kcal

Ingredients

  • 2 small yellow onions chopped
  • 1 tbsp butter
  • 1 butternut squash cut into 1/2 inch cubes
  • 3 carrots diced
  • 3 stalks celery diced
  • 8 strips bacon chopped
  • 3/4 cup dry white wine
  • 1 tbsp fresh thyme chopped
  • 2 cups sweet corn
  • 2 bay leaf
  • 1 1/2 cups wild rice
  • 8 to 9 cups turkey or chicken stock or more depending on thickness preference
  • 1/2 cup flour
  • 4 cups half n' half
  • 1/2 cup heavy cream
  • sea salt and black pepper to taste

Instructions

  1. In a large pot or dutch oven, heat the bacon on medium high heat and cook until the bacon is crisp and some of the fat has been rendered.
  2. Remove the bacon and set aside. Discard all but 2 tablespoons of the bacon fat.
  3. Add the butter to the bacon fat and melt. Add the onions, carrots and celery. Cook for 5 minutes until softened.
  4. Add the fresh thyme and butternut squash and cook for another 5 minutes.
  5. Whisk together the flour with the half n' half.
  6. Add the bay leaf, stock, corn, white wine, heavy cream, flour and half n' half mixture, sea salt and black pepper, and bring the soup to a low boil. Add another cup of stock if you want the soup to be less thick.
  7. Turn down the heat and simmer on lowest setting for about 25-30 minutes, or until the soup has thickened, stirring occasionally.
  8. Meanwhile, cook the wild rice as directed on the package.
  9. Turn off the heat and stir in the cooked bacon.
  10. Add several scoops of rice to each bowl and pour in a few ladlefuls of the soup. Taste and adjust salt and pepper if desired.