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Turkey Wild Rice Soup on a plate
Leigh Fowler

Turkey Wild Rice Soup

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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 cup pure wild rice rinsed
  • 3 cups water for rice
  • 1 lb peeled butternut squash cut into 3/4-inch cubes
  • 1 tbsp olive oil divided
  • 1 small yellow onion diced
  • 1 garlic clove minced
  • 1/2 tsp dried sage
  • 5 cups low-sodium turkey broth
  • 1/2 cup additional low-sodium turkey broth reserved as needed
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3 cups cooked roast turkey skin removed and diced
  • 3/4 cup half-and-half

Method
 

  1. Boil wild rice with its 3 cups water in saucepan. Cover; simmer on low 45 to 55 minutes until tender with some grains split. Drain excess.
  2. Meanwhile, heat oven to 425°F. Toss squash with 2 teaspoons oil on rimmed sheet; roast 25 to 30 minutes, turning once, until tender with browned edges.
  3. Heat remaining oil in 6-quart soup pot; cook onion 5 minutes. Add garlic and sage 30 seconds, then broth, salt, pepper, and squash. Simmer 5 minutes.
  4. Immersion-blend smooth, blade submerged. Add cooked rice and turkey; gently simmer 5 to 8 minutes until turkey 165°F.
  5. Add half-and-half; gently warm 2 minutes without hard boiling. Gradually add reserved broth if needed for pourable soup; serve.