Photo: Smoked Sausage, Butternut Squash and Wild Rice Soup Recipe
Ingredients
- 2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
- 2 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 12 cups chicken stock
- 2 1/2 cups chopped onions
- 1 cup wild rice
- 3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
- 2 cups fresh corn kernels
- 1 1/2 cups half-and-half
- 1 tablespoon chopped fresh parsley leaves
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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By swtbasil_11542201
Springfield, OH
on March 10, 2012
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OK, I have had some great recipes from this sight but this is the first time I have written a review! WOW, is this soup wonderful. It has a really rich meld of flavors that is truly great! I will make it again and again. Today our Meijer didn't have fresh squash but they did have frozen cooked squash which saved a lot of time and was quite simple. When squash is in season I will roast, but for simplicity the frozen was great. Just omit the two cups of stock that are associated with puréeing the squash. I also used a Turkey smoked sausage and according to my calculations this great soup comes in at 154 calories a bowl. You can't beat that with a stick!!
By sonmack3359
on February 25, 2012
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Love, love, love this soup! I make enough to fill a number of 16oz freezer containers so I can have a great lunch anytime! I made this three times and will continue to make it. Very tasty.
By marbethj_8942969
Pocatello, ID
on February 21, 2012
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Everyone I've ever made it for LOVES it. I get requests fo this soup from my students every time I cook for them. I buy three or four squash and bake them all at the same time. I freeze it in portions so it makes it easier and less time consuming for the next few times I want to make it.
Read all 129 reviews