Butternut Squash, Mushroom and Wild Rice Harvest Soup


3 T butter, unsalted
2 T oil
4 C diced butternut squash
1 ½ C oyster mushrooms sliced
3/4 C baby bella mushroom sliced
1/3 C white sweet onion, thinly sliced
2 – 3 large garlic cloves finely chopped
1 15 oz can corn, no salt added (or 1 C frozen corn and 1/3 C water)
½ C jasmine rice/wild rice medley*
4 C good chicken stock
1 C water
1/3 C white wine (optional)
1/8 t Duxelles seasoning**
1/8 t dried thyme
1/8 t nutmeg
1/4 t ginger powder
Salt and pepper as needed (see method)
Optional: ¼ C preserved lemon, sliced
¾ C fresh parsley


  • In a large Dutch oven pan, heat the butter and oil. Add the 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, the lemon, and the 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 t at least of kosher salt and ½ t black pepper.) Stir in the parsley, 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.
  • **Duxelles is an herb medley with a mushroom base that can be found at specialty stores. The deep, earthy sweet flavor is what really makes this soup memorable. I bought mine at Savory Spice Shop®. I encourage you to find and use it often! It SINGS in deviled eggs!!!

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