Smoked Sausage, Butternut Squash and Wild Rice Soup

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Picture of Smoked Sausage, Butternut Squash and Wild Rice Soup Recipe Photo: Smoked Sausage, Butternut Squash and Wild Rice Soup Recipe
Rated 5 stars out of 5
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Total Time:
3 hr 10 min
Prep
30 min
Cook
2 hr 40 min
Yield:
10 servings
Level:
Intermediate
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Ingredients

Directions

Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

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Newest Ratings and Reviews

Read all 141 reviews

  • on April 06, 2013

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    EXCELLENT ! I have never tried butternut squash before and because of this recipe I will definitely make it again and try other ways. I did exactly what the recipe called for and would not change a thing. Go Emeril

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  • on February 18, 2013

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    I love this soup. The subtle flavors of butternut, turkey and smoked sausage blend together to make something heavenly. I takes a while to make, but its is well worth the effort. Besides, you can always freeze some for later.
    Incidentally, I cooked the butternut squash according to this recipe's directions and when I pulled it out of the oven it tasted divine. Think butternut has browns. I don't know how, but I intend to make those again sometime and use it in something besides soup. It really was delicious.

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  • on January 30, 2013

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    Oh my Gosh! This soup is so good!!! I just love the taste and texture! The butternut is sweet, and the rice adds texture! The sausage gives it another dimension! I will enjoy eating this as leftovers for the next week!

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