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Cozy Crockpot Fall Vegetable and Wild Rice Soup

crockpot fall vegetable wild rice soup - featured image
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A hearty, slow-cooked soup featuring wild rice, butternut squash, and mushrooms in a savory broth. Perfect for busy weekdays or lazy Sundays, this vegetarian soup is a comforting fall staple that tastes even better the next day.

Ingredients

Scale
  • 1 cup wild rice blend (mix of wild rice and brown rice)
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 6 cups vegetable broth (low-sodium)
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1/2 cup heavy cream or full-fat coconut milk (optional)
  • Salt and black pepper to taste
  • Fresh parsley or thyme for garnish

Instructions

  1. Prep your vegetables: dice the onion, slice the carrots and celery, cube the butternut squash, mince the garlic, and slice the mushrooms.
  2. Layer the ingredients in the crockpot: add the onion, carrots, celery, butternut squash, mushrooms, and garlic. Sprinkle the wild rice blend over the top (do not rinse).
  3. Add the liquids and seasonings: pour in the vegetable broth and water. Add the dried thyme, rosemary, smoked paprika, bay leaf, and a generous pinch of salt and black pepper. Stir to combine.
  4. Cook low and slow: cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. About 30 minutes before serving, remove the bay leaf and stir in the heavy cream or coconut milk if using. Let it heat through.
  5. Taste and adjust: add more salt and pepper as needed. The rice should be tender but still have a slight chew, and the squash should be soft.
  6. Serve and garnish: ladle into bowls and top with fresh parsley or thyme. Optionally, drizzle with olive oil or sprinkle with red pepper flakes.

Notes

For extra flavor, toast the wild rice in a dry skillet for 2-3 minutes before adding. If soup is too thick, stir in extra warm broth. If too thin, leave lid off for last 30 minutes. Leftovers thicken overnight; add broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot soup, fall vegetable soup, wild rice soup, vegetarian soup, slow cooker soup, butternut squash soup, cozy soup

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