Smoked Sausage, Butternut Squash and Wild Rice Soup

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My husband and I really enjoyed this soup. I get so tired of cooking the same thing all the time so this was a little bit of a change. The soup was very filling and we also paired a salad with it.
Things I would change: could have had a bit less chicken stock, I probably won't add all 6 cups at the end. Also I like my soups really meaty, I might add a little more sausage next time. Other than that...really good.

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This soup was really delicious. Smokey, salty with a hint of sweet. I left out about 1/2 cup of the onions (and used both red and yellow onions, added a couple cloves of garlic while cooking the rice. Left out the parsley, but garnished with a handful of fresh, chopped cilantro - just the kick it needed! My kids even ate it. Served it with cornbread and was very filling.
It does take about 2 1/2 hours to make altogether, though, so make sure you have enough time.

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Yes, I burned my mouth and throat tasting the soup while it's still cooking!! Yes, it's my bad, def not the soup!

This is my first squash soup..and i'm really happy that i picked this recipe. Its very rich. I think I will try the turkey sausage next time, and poss omit the half and half.

But overall 5 STARS

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I made this for a senior citizen luncheon and they loved it. I brought the leftovers home and my picky youngest son also loved it. He has never liked anything with squash in it and has asked me to make it again because it was delicious! Thank you Emeril.

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It takes some time roasting the squash and cooking the wild rice, but it is well worth it! We loved it and will do it again and again!

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This soup is wonderful! When I first read the recipe I was a little leary as to how all the ingredients would blend, but the flavor combination is perfect. It is a very hearty soup. The first time I made it I followed the recipe exactly, the second time, I added some of my own flavorings. The squash is not the easiest to peel so if you cut it in half, rub with oil and season with salt and pepper it bakes in about the same time, then you can just scoop out the baked squash and puree. Much easier that way. I agree with others, add the chicken broth slowly so you get the consistancy you want. I also used a Turkey sausage to reduce the calorie count. Add some fresh ground nutmeg and a dash of chili sauce and it's perfect.

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deleted 2 cups chicken broth, added pat of butter and 1/2 garlic clove to squash before roasting, added few sprigs fresh thyme to cooking liquid and rice combo, and added cayenne to whole thing...turned out REALLY good!

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Prepared this soup for 150 high school musicians and their parents just coming off a successful music competition and was it ever a hit. There was nothing but rave reviews from all of the high schoolers and their parents, many of who wanted the recipe. Made a couple of minor adjustments to contain costs but they did not impair the taste whatsoever. Used smoked turkey sausage and cooked the rice in water instead of broth. No matter, this soup was a HUGE success and will definitely be prepared again and again.

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I have been making this soup for the last two years and no matter what occasion my friends and family LOVE IT. I rarely add the ? and ? and if I do I only add ? cup. I agree it needs a little kick so I add a little nutmeg and Cayenne. The Cayenne adds a little heat and the nutmeg brings out the butternut squash flavor. I also don?t add the entire cups of Chicken stock I add little at a time until I get the consistency I want. I also make sure my butternut Squash is well pureed luckily I have a Vitamix it purees it so well. If I?m going to make it I do it in two steps, the day before I get my squash ready and I cook my wild rice day 2 I make my soup. Thank you Emeril!

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I thought the ingredients sounds a little strange to combine - especially the corn, but it came out awesome. LOVE IT. I used a brown rice medley from Trader Joe's, instead of the wild rice. I also replaced some of the chicken stock with water because I was worried the soup would be too salty. Roasting the butternut squash added a ton of flavor. I will definitely make this soup again!