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• What Is Wild Rice and Butternut Squash Soup?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Wild Rice and Butternut Squash Soup with Crispy Sage Recipe

There’s something about the first chilly week of fall that makes me crave a big pot of soup simmering on the stove, and this wild rice and butternut squash soup is exactly what I reach for. It’s velvety and slightly sweet from roasted squash, hearty from chewy wild rice, and finished with crispy fried sage that adds the perfect savory crunch. One bowl of this and you’ll want to make it a weekly ritual all winter long.

What Is Wild Rice and Butternut Squash Soup?

Wild rice and butternut squash soup is a creamy, autumn-inspired soup that combines roasted or simmered butternut squash pureed into a silky base with cooked wild rice folded in for texture and heartiness. It’s a riff on classic squash bisques, but the wild rice turns it from a starter into a full, satisfying meal thanks to its nutty flavor and chewy bite.

The crispy sage garnish isn’t just for looks — fried in a bit of butter or oil until the edges curl and crisp, sage brings an earthy, slightly peppery aroma that plays beautifully against the sweetness of the squash. This soup is a staple at farm-to-table restaurants each fall, but it’s surprisingly simple to recreate at home with a handful of pantry staples and one good squash.

Tips for Cooking and Prepping

#1: Roast the squash instead of boiling it

Roasting butternut squash before pureeing concentrates its natural sugars and deepens the flavor far more than boiling, which can leave the soup watery and bland.

#2: Cook the wild rice separately

Wild rice takes longer to cook than the soup base needs to simmer, so cook it in a separate pot and stir it in near the end to avoid overcooking the squash or undercooking the rice.

#3: Fry sage leaves in hot, not warm, fat

For truly crispy sage, the butter or oil needs to be shimmering hot before the leaves go in — they should sizzle immediately and crisp in under 30 seconds, or they’ll turn limp and greasy.

#4: Blend in batches for a silky texture

If using a countertop blender, work in small batches and vent the lid to let steam escape; this prevents a hot soup explosion and gives you the smoothest possible puree.

#5: Balance sweetness with acid

Butternut squash soup can taste one-note sweet, so a splash of apple cider vinegar or a squeeze of lemon juice right before serving brightens the whole bowl.

#6: Toast the wild rice’s nutty flavor further

For extra depth, toast the dry wild rice in a dry skillet for a minute or two before boiling it — this brings out a subtle nuttiness that complements the squash beautifully.

Recipe Variations and Substitutes

You can swap butternut squash for acorn squash, pumpkin, or even sweet potato if that’s what you have on hand. For a vegan version, use coconut milk or cashew cream instead of dairy cream, and swap butter for olive oil when frying the sage. Add a pinch of nutmeg, cinnamon, or smoked paprika to the base for a different flavor profile, or stir in cooked wild rice blends that include brown rice for extra texture.

Serving Suggestions

This soup is hearty enough to serve as a main course alongside crusty sourdough bread or a warm baguette for dipping. It also pairs beautifully with a simple arugula salad tossed in lemon vinaigrette, or as a starter before a roast chicken or pork tenderloin dinner. A drizzle of good olive oil, a few toasted pepitas, or a dollop of crème fraîche makes a lovely finishing touch alongside the crispy sage.

Storing, Make-Ahead, and Freezing Tips

This soup stores beautifully in an airtight container in the fridge for up to 4 days, and the flavors actually deepen overnight. For freezing, cool the soup completely and freeze in portioned containers for up to 3 months, but leave the crispy sage off until serving since it won’t hold its crunch once frozen. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much.

FAQs

Can I make this soup ahead of time?

Yes, the soup base can be made up to 3 days in advance and stored in the fridge; just reheat gently and fry the sage fresh right before serving for the best crunch.

Do I need to peel the butternut squash before roasting?

Yes, for a smooth puree you’ll want to peel and cube the squash before roasting, since the skin doesn’t break down enough during blending.

Can I use a different type of rice?

You can substitute brown rice or a wild rice blend, though pure wild rice offers the chewiest texture and nuttiest flavor that pairs best with the sweet squash.

Why is my soup too thick or too thin?

If it’s too thick, whisk in warm broth a little at a time until you reach your desired consistency; if it’s too thin, simmer uncovered for 10-15 minutes to reduce and thicken naturally.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as your vegetable or chicken broth is certified gluten-free, since some store-bought broths contain hidden gluten.

Wild Rice and Butternut Squash Soup with Crispy Sage Recipe

Prep time: 20 min | Cook time: 50 min | Total time: 70 min | Servings: 6

Ingredients

For the Soup

• 1 large butternut squash (about 3 lbs), peeled and cubed
• 2 tbsp olive oil, divided
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable or chicken broth
• 1 cup cooked wild rice
• 1/2 cup heavy cream or coconut milk
• 1/2 tsp ground nutmeg
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar or lemon juice

For the Crispy Sage

• 3 tbsp unsalted butter
• 16-20 fresh sage leaves
• Flaky salt, for sprinkling

Instructions

1. Preheat the oven to 425°F. Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt, then spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized at the edges.
2. While the squash roasts, cook the wild rice according to package instructions in a separate pot until tender, about 45 minutes, then set aside.
3. In a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion, carrot, and celery, and cook for 6-8 minutes until softened.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the roasted squash and broth to the pot, bring to a simmer, and cook for 10 minutes to let the flavors meld.
6. Carefully puree the soup using an immersion blender, or in batches in a countertop blender, until completely smooth.
7. Return the soup to the pot (if using a countertop blender) and stir in the heavy cream, nutmeg, salt, and pepper. Simmer for 5 more minutes.
8. Fold in the cooked wild rice and apple cider vinegar or lemon juice, then taste and adjust seasoning as needed.
9. While the soup simmers, melt the butter in a small skillet over medium-high heat until it foams. Add the sage leaves in a single layer and fry for 20-30 seconds per side, until crisp and darkened slightly.
10. Transfer the crispy sage to a paper towel-lined plate and sprinkle with flaky salt.
11. Ladle the soup into bowls, top with crispy sage leaves, and drizzle with a little of the brown butter from the skillet before serving.

For a smokier flavor, roast a whole garlic bulb alongside the squash and squeeze the softened cloves into the soup before blending. Leftover crispy sage can be stored in an airtight container at room temperature for up to 2 days.