Smoked Sausage, Butternut Squash and Wild Rice Soup

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I choose this recipe to make because it seemed that based on the ingredients it wouldn't come out sweet as a traditional butternut squash soup would. My entire family loved it and I couldn't wait for my gourmet brother to taste it. He's the one that commented how rich the soup was with no butter and little cream. I have even made it with whole milk and no cream and it was great. When my brother asked for the recipe I knew I had a great soup in my recipe box! Thanks Emeril for helping me impress my brother!!

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I thought these ingredients sounded individually delicious, but awful together. The overwhelmingly positive reviews convinced me to try it anyway...thank goodness! This soup was creamy and delicious. It was time-consuming but still easy to make. My favorite part is that unlike a lot of Food Network recipes, this didn't call for an overwhelming amount of ingredients, most of which your average person would rarely use. So it was also simple to shop for, and I don't feel like I have a lot of wasted extras. I made a half recipe and used turkey kielbasa and fat free half and half and I think it turned out great.

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This soup is fantastic! My brother and my sister-in-law make this every Thanksgiving, but decided to do so for Christmas this year. As usual, it was a big hit. It is the best soup I've ever had, by far! The kids even love it. Definately the perfect start to any Holiday dinner.

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I first made this two years ago, and its become a tradition. How can anything so good be so healthy too.

One trick to make it even easier is to use a vegetable peeler to remove the rind on the squash. So much easier than using a knife.

Its a great, make-ahead dish. I make it a day or two before, just keep the rice out of the squash until I am heating it up the day of the party. I often throw in any pumpkin (pure pumpkin that I have left over from other recipes, which makes the soup a little thicker, but still very delicious, and can be a meal by itself.

We keep kosher and this coverts very nicely, substituting in kosher sausage and mocha mix. Additionally, my sister developed a severe allergy to wheat, so planning the dinner is pretty difficult, but this soup can stay on the menu!

Everyone who tastes this soup, LOVES this soup.

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I made this soup for Thanksgiving and it was a hit, and now it's being requested for Christmas. This is a easy recipe with an amazing outcome. The second time I made this the squash was a little sweet, so I added another sausage which gave it a much better taste.

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and well worth the time. Outrageously wonderful!! Will make again and again and again . . . .

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This soup was GREAT! However I did add another cup of wild rice and another cup of fresh corn to make the soup a little heartier and less soup-y. Thank you for the great recipe.

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This soup was amazing. Even our 4-year-old twins loved it! We made it with what we had in the kitchen, so wound up substituting fat free sour cream for the 1/2 & 1/2, and low-sodium stock for regular stock....and didn't even miss a thing.

My husband & I added Tobasco, the kids ate it as is....and we all ate a ton.

Thanks, Emeril! You're the best!
xxoo,
Lynne

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I was a little daunted as a first timer dealing with squash, but OMG this was worth every bit of time! I also used frozen corn instead of fresh and smoked andouille sausage. This will be a staple now in my house. And I got over my fear of squash! Thanks Emeril, I can't wait to see how the leftovers hold up! :

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I made this soup one Thanksgiving and it was such a huge hit that I make it as my first course for Thanksgiving every year!
I have a few guests that are lactose intolerant so I add the half and half to half of the soup, and it is equally delicious with or without the half and half. This is an easy recipe, but it is time consuming, definitely make it the night before Thanksgiving. It refrigerates and re-heats beautifully.