Hearty Wild Rice, Butternut Squash & Turkey Soup


  • 1 very large Vidalia onion chopped
  • 1 cup wild rice or a wild rice/brown rice blend
  • 1 large carrot about 1 cup, chopped
  • 3 cups butternut squash about 500 g, peeled and chopped
  • ½ small head of green cabbage I used Savoy and this was about 200 g, sliced thinly
  • 7-8 cups homemade vegetable substitute water if you don’t have homemade stock, chicken or turkey stock
  • 2 ½ cups of cooked preferably organic, antibiotic-free, roughly chopped turkey
  • 2 ½ Tb ground turmeric
  • 2 ½ Tb smoked paprika
  • ½ tsp ground coriander
  • ¼ tsp ground cayenne optional for spiciness
  • ½ to 1 tsp red chilli flakes optional for spiciness
  • 1 tsp sea vegetable powder optional – this provides extra minerals and salty flavour
  • Sea salt I used 2 Tb
  • Black pepper to taste
  • Fresh optional, minced parsley or cilantro to taste


  1. Rinse wild rice in a strainer until the water runs clear. Set aside.
  2. Add the onion to a large stock pot and sauté with a tablespoon of coconut oil for 3-4 minutes or until the onion is translucent. Add wild rice and mix to coat well.
  3. Add 3 cups of homemade stock or water, cover and bring to a boil. Once at a low boil, reduce the heat to a simmer and cook for 40 minutes.
  4. Add carrots, butternut squash, cabbage, turkey and 4 cups of stock or water. Cook for 30 minutes over medium heat or until vegetables are tender.
  5. Add additional water if needed for a thinner soup.
  6. Add spices and season.
  7. Serve as is or with a sprinkle of fresh parsley or cilantro.