Yes, this is my 300th post and Roti n Rice turns 2 on December 31st! How time flies! It is hard to believe that it has been almost 2 years since I published my first post. Many thanks for your continued support and encouragement. I could not have done it without YOU. Your valuable feedback and comments keep me going. THANK YOU!

For today’s post, I have decided to share this Cream of Kabocha and Wild Rice Soup with you. As much as I like roti (bread) and rice, soup makes my heart sing, especially during the cold Minnesotan winters. There is nothing like a nutritious bowl of soup to warm the body and soul. While we drink a lot of clear soups, I like to make a creamy soup every now and then to accompany a “Western” meal. I made this soup as a starter for our Thanksgiving dinner.

A very popular soup here is Minnesota Wild Rice Soup. Wild rice is after all Minnesota’s State Grain. It is actually a grain and not a rice at all. Highly nutritious, it is naturally abundant in the cold rivers and lakes of Minnesota and Canada and is the staple in the diet of the Chippewa and Sioux Indians, native to this region. To read more please click here.

August through September is the usual harvest time for wild rice. I buy a bag or two each year as they are plentiful in the stores. I use it in turkey stuffing, salads, and soups. They also make great basket stuffers in gift baskets. Do check out the other two recipes using wild rice on this blog. Simply click on the picture to get to the recipe.

I hope you enjoy this soup. I used my favorite kabocha squash but you can use pumpkin or butternut squash if you prefer.

Cream of Kabocha and Wild Rice Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Yield: 4 to 6 servings

Cream of Kabocha and Wild Rice Soup


  • ½ cup (85g) wild rice, rinsed and drained
  • 2 tbsp butter
  • 1 onion, chopped
  • 1 small carrot, diced
  • 1 stick celery, diced
  • 5 (1.2 liters) cups chicken stock
  • 1 kabocha squash, seeded, peel, and cut into cubes
  • Salt and pepper
  • 1 cup (240ml) heavy cream


Cook wild rice in 2 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.

In a large pot, melt butter. Add onions, carrot, and celery. Sauté till soften, about 3 minutes. Pour in chicken stock. Bring to a boil. Add kabocha squash. Lower heat and allow soup to simmer for 15 minutes.

Turn off heat. Remove pot from stove onto a hot pad. Puree soup with an immersion blender until smooth.

Turn on heat and place pot back onto stove. When it comes back to a boil, add cooked wild rice, salt, and pepper. Allow soup to simmer for 5 minutes on medium low setting.

Stir in cream and allow it heat through but not boil.

Turn off heat and serve warm.

Serve warm with crackers or crusty bread.

I am linking this to Friday Soup Blog Hop hosted by the lovely Katherine Martinelli.

Enjoy…..and have a wonderful day! 8-)