Rustic Butternut Squash And Wild Rice Soup

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
336
FAT
28%
CHOL
7%
SOD
87%

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Ingredients for 6 servings

1 Tablespoon unrefined, cold-pressed extra-virgin olive oil

1 Tablespoon unsalted butter (or use all oil)

1 onion, chopped

1 garlic clove, chopped

1 carrot, chopped

1 celery stalk, chopped

2 fennel bulbs, trimmed and chopped

3 sprigs of fresh thyme

1 cup wild rice (or whole grain of choice — adjust cooking time accordingly)

2 teaspoons sea salt (double this if using unsalted stock) + more to taste

1 teaspoon freshly ground black pepper

8 cups vegetable, chicken or turkey stock (preferably homemade)

1 medium butternut squash, peeled and chopped (about 5 cups)

a few green leafies, such as Swiss chard, coarsely chopped (if using chard, chop stems and keep separate from leaves)

1-2 Tablespoons apple cider vinegar, to taste (optional)

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