Creamy Autumn Wild Rice Soup

0 Heat a large Dutch oven over medium-low heat and add 1 tbsp of water, cooking oil, or dairy-free butter to coat.
1 Add in the onion and garlic and sauté for 2-3 minutes until tender and fragrant. Add in the mushrooms and turn heat to medium. Cook for about 5 minutes until they've released their juices, liquid has evaporated, and they have browned slightly. Add in the celery and sauté for another 2-3 minutes.
2 Season with the dried herbs and stir in the rice. Pour in the water, add the bouillon cubes, and increase the heat to a gentle simmer for 10 minutes.
3 Pour in the butternut squash. Bring to a boil, then reduce the heat to a gentle simmer for 30 minutes, until the squash and rice are tender.
4 Pour in the coconut milk, coconut aminos, nutritional yeast and season with salt and pepper. Add the beans, kale and stir to combine. Finish with a squeeze of lemon and season to taste.