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Soup • American

Roasted Butternut, Kale and Wild Rice Soup Recipe

Roasted butternut squash adds sweet, caramelized notes to this savory braised kale and wild rice soup with the option of adding thinly sliced chicken sausage.

4.5 from 159 votes
70 mins
Total Time
8
servings
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Roasted Butternut, Kale and Wild Rice Soup

How to Make the Best Roasted Butternut, Kale and Wild Rice Soup

This roasted butternut, kale and wild rice soup is the perfect fall comfort dish that brings together caramelized butternut squash, earthy kale, and nutty wild rice in a warming, satisfying bowl. The magic happens when you roast the butternut squash first—the high heat brings out its natural sweetness and creates those lovely caramelized edges that give the soup depth and complexity.

The combination of vegetables creates a nutritious, wholesome soup that’s loaded with texture. The kale is braised briefly before the stock is added, which softens it just enough while maintaining its hearty character. The wild rice adds a wonderfully chewy texture and brings a subtle nuttiness that complements the butternut squash beautifully. This is a soup that feels substantial enough to serve as a main course on its own.

For those who enjoy a bit of protein, the optional chicken sausage adds a savory element that pairs wonderfully with the vegetables. Whether you make it vegetarian or with the sausage, this is a crowd-pleasing autumn soup that’s sure to become a seasonal favorite.

Roasted Butternut, Kale and Wild Rice Soup

Roasted Butternut, Kale and Wild Rice Soup

Roasted butternut squash adds sweet, caramelized notes to this savory braised kale and wild rice soup with the option of adding thinly sliced chicken sausage.

4.5 from 159 votes
CourseSoup
CuisineAmerican
Keywordeasy fall soups, hearty fall soup, wild rice and butternut soup
Prep Time15 mins
Cook Time55 mins
Total Time70 mins
Servings8 servings
Calories352kcal
AuthorAlex Raeburn
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Ingredients

Roasted Butternut Squash

Soup

Optional

Instructions

Prepare

  1. Preheat oven to 450°F.
  2. On a large sheet pan, coat butternut squash in 2 tablespoons olive oil, ½ teaspoon salt and black pepper. Stir around the pan to coat all the pieces then spread the squash into one even layer on the sheet pan. Roast for 30 minutes, stirring half way.
  3. On a separate sheet pan or in an oven safe skillet, place chicken sausage evenly (if opting for the non-vegetarian version). Roast at 450°F for 20 minutes. Let cool for 10 minutes then slice thinly, set aside.

Cook

  1. In a large stock pot or your favorite soup pan, heat remaining 2 tablespoons of olive oil over medium-high heat. Sauté the onion until translucent, about 2 minutes.
  2. Add kale, ½ teaspoon salt and red pepper flake, stirring 2 additional minutes to braise the kale. Deglaze the pan with white wine, giving it a quick stir after the steam releases.
  3. If using the chicken sausage, add it to the pot along with the roasted butternut squash and wild rice. Stir in the chicken or vegetable stock.
  4. Bring the soup to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
  5. After cooking, taste test and adjust salt and pepper levels if needed. If using homemade or low sodium stock, you may need ½ to 1 teaspoon of additional salt.

Notes

  • Optional chicken sausage adds a savory protein component, but the soup is equally delicious vegetarian.
  • If using homemade or low sodium stock, you may need additional salt to taste.
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