This soup is the perfect thing to make on a chilly fall day. It has a bit of cream in it, but it’s also full of healthy grains like wild rice and tons of heart-healthy veggies. So it’s a great choice even if you’re health conscious. Want to make it a bit lighter? Substitute fat-free evaporated milk for the cream. Serves 6.

Ingredients:

1 med. butternut squash, peeled and cubed
8 oz. mushrooms, cleaned and sliced
1 C. celery, chopped
1 med. onion, chopped
3 cloves garlic, minced
6 boneless, skinless chicken thighs, halved
1 C. wild rice
4 C. chicken broth
1 tsp. thyme
1 tsp. salt
1/2. tsp. freshly ground black pepper
½ C. whipping cream
3 tbsp. cornstarch

Instructions: 1. In the bottom of your crock pot, place butternut squash, mushrooms, celery, onion, and garlic.

2. Clean fat from chicken thighs and place on top of veggies.

3. Sprinkle uncooked wild rice over.

4. Pour in the broth.

5. Stir in thyme, salt, and pepper.

6. Cover. Cook over low heat 6 hours.

7. Whisk corn starch into the whipping cream in a small bowl. Stir mixture into the crock pot.

8. Turn heat to high, cover, and cook 30 minutes more.

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