Butternut Squash Wild Rice Soup with Toasted Pecans

Ingredients

• 2 tablespoons Each: Salted butter and olive oil (Vegan: all oil)
• 2 Onions, chopped
• 3 Each: Carrots and Celery Stalks, chopped
• 1 Fennel bulb, chopped
• 1/2 teaspoon Each: Kosher salt and fresh ground pepper
• 1/4 teaspoon Crushed red pepper
• 3 Garlic cloves, minced
• 2 teaspoons Thyme, dried--divided
• 1 handful Parsley, chopped
• 1/2 cup White wine (dry)
• 3 tablespoons Tomato paste
• 2 cups Water (or more as needed)
• 8 cups Vegetable broth, low sodium
• 2/3 cup Wild rice, Native-American grown/hand-harvested (washed several times)
• 3 cups Butternut squash, cut into 1/2 inch pieces
• 1 cup Half and Half (Vegan:Rice/Almond Milk), optional
• 1 cup Pecans, toasted and chopped--garnish

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