Smoked Sausage, Butternut Squash and Wild Rice Soup

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I loved it!

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I was so shocked when i tried this recipe, it was so good!! This was my first time to try butternut squash, ive never had it before. I really did not think that i would like it, im not a big squash fan..but to my suprise, it came out really really good. The only thing i did change was that i substituted the half and half with milk and butter just because i did not have any 1/2 n 1/2. I would deffinantly recommend this recipe!!

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We've made this twice and like it. My only suggestion is cook the rice according to the package it comes in. Following the recipe as written, we ended up with way too much water in the rice.

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Wow...this recipe did NOT disappoint! The combination of flavors here is so delicious! Although it is rated as an intermediate level recipe, the recipe itself really isn't diffciult, just time consuming. The squash has to be roasted for about an hour, then cooled, the pureed with chicken broth. The rice has to be cooked for about an hour, then cooled, then added to the soup. So, it's a few long steps such as that, but the actual prep and cooking is really quite simple. This was definitely more of a corn type soup than a squash type soup....the squash acted more as a thickener and color enhancer. This is one of the first recipes of Emeril's that I have made, and I definitely think it won't be my last!

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So good!!! Everyone loves when I make this soup!

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Delicious. Family expects it every thanksgiving now for 4 years.

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One of the best soups I've ever tasted. However, when I first tasted it there was something missing. Cumin! Add cumin to taste and you won't regret it!

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This is a fantastic soup! Makes a huge batch. I love to cook, but I will say that this is pretty labor intensive...even though I used squash that I had previously pureed and frozen. But it was worth it. I only made a couple changes to this. I added some butter, cinnamon, nutmeg and a touch of brown sugar to my squash puree. This complimented the other flavors nicely. And instead of regular wild rice, I made a package of Uncle Ben's roasted garlic and olive oil rice, which I prepared according to the package directions. This added a nice flavor and cut down on the prep time. Thanks for a wonderful recipe!

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took some time to make (roasting squash, cooking veggies... but totally worth it.... I used frozen corn, added red pepper and used only 1/3rd cup of 1/2 & 1/2 (to make healthier... simply delicious.

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Amazing!! Perfect for chilly fall nights. So hearty and warming. I rarely follow a recipe without modifying, but this time I did as instructed and couldn't be more pleased!