Winter Squash, Wild Rice, and Apple Soup with Sage

Source: Charles Vollmar, Epicurean Exchange

Recipe Type: | Seasons: ,

This recipe was demonstrated for CUESA’s Market to Table program on November 29, 2014.

Serves 8


2 pounds butternut squash
½ cup wild rice
3 tablespoons butter
1 onion, cut into ¼-inch dice
2 tablespoons minced fresh sage
4 stalks celery, cut into ¼-inch dice
2 tablespoons flour
3 cups whole milk
1 to 2 cups chicken broth
½ teaspoon dried thyme
Dash of cayenne pepper
Kosher salt and freshly ground pepper, to taste
2 medium apples, cored and cut into ¼-inch dice (reserve ½ cup for garnish)
Fried sage leaves (sage tops fried in hot oil until crispy) for garnish


1.    Preheat the oven to 400ºF. Cut the squash in half, remove the seeds, brush with olive oil and bake, cut side up, for 40 to 45 minutes or until soft. Allow the squash to cool, then scoop out the flesh and purée in a blender until smooth. Measure 2 cups purée and reserve the remainder for another use.

2.    Cook the wild rice in 1½ cups water for 20 minutes to an hour, depending on the variety. Drain off the excess water when the grains are tender.

3.    In a heavy-bottomed stockpot, heat the butter over medium heat.  Add the onion, sage, and celery and sauté until tender, about 5 to 7 minutes. Sprinkle the flour over the vegetables and cook, scraping the bottom with a wooden spoon to prevent scorching, about 3 minutes. Whisk in the milk, a little at a time, and bring to a simmer and cook for 2 to 3 minutes.

4.    Whisk in the pureed squash, and stir over low heat. Add the thyme, cayenne, wild rice, and apples, and then add enough chicken stock to thin to desired consistency.  Season with kosher salt and freshly ground pepper, to taste. Continue to stir over low heat until just warmed through.

5.    To serve, ladle soup into serving bowls. Top with apples and fried sage leaves.

Photo by Carleen Sikora

Farmers Market Ingredients