Directions

1. Heat 1 tablespoon coconut oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

2. Add in the vegetable stock, wild rice soup mix, mushrooms, carrots, celery, butternut squash, bay leaf and Old Bay seasoning. Stir to combine.

3. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.

4. Add the coconut milk and kale to the soup and stir gently until combined. Taste for seasoning.