Smoked Sausage, Butternut Squash and Wild Rice Soup

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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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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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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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Wonderful soup! Would have never tried to make this on a whim, but had it at a girlfriends house and we loved it. I add more corn, cream and substitute turkey sausage. I also buy the squash already cut up which saves a lot of time!!!!

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Emeril's recipes are too complicated almost always so adjustments were needed. I added as many veggies as I could. 1. Just cut the squash in half, scoop the middle, oil and season and pop in the oven for an hour. 2. Make the rice separately 3. Brown sausage w/ fat if needed. Add onions, garlic, salt/pepper, and T of red pepper flake and soften em up. 4. wilt greens (kale, chard etc by the handful. 3. Add a head of green cabbage and season again. 6. Add chicken stock (needed 3 big boxes to cover cabbage. 7. Add bundle of thyme and rosemary. Let this cook away. 8. After 30 minutes add turnips. 9. scoop squash into pot whenever it is roasted and cooled enough to handle and simmer for like 20 minutes more to let it break up further. Add corn. There will be squash strings. (no blender/processor Take off heat and add 2 cups of cream (kinda unnecessary but it looks prettier. Season. Put rice in the bottom of a bowl, add soup, and eat. Two pots! Minimal effort.

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I made this for my husband and I but varied the quantities quite a bit. I had a 2.64# squash; 6 cups homemade turkey stock; 1 1/2 cups chopped onions; 3/4 cup wild rice; 8 ounces sausage; 1 1/2 cups frozen corn; and 3/4 cup half and half. It was a nice consistency so did not add more broth. It could have used more squash since you could hardly pick up the squash flavor. Very good results and made about 5 generous servings.

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This has become one of my families favorites every Thanksgiving! I don't really like sweet butternut squash soups, but this savory recipe is awesome.

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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 pureeing 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!!

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I have been making this soup since Christmas 2006. Every year I look to find a new soup to replace it as I like to try new things. The problem is, I have 30-40 people to dinner every year and I am almost certain they would lynch me like a rag doll if this soup wasn't on the table and there was no suitable replacement. My entire family LOVES this soup! You Rock Emeril!

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Great recipe. Made a large pot and it's all gone! I didn't blend the squash because I wanted some larger pieces, so I lightly mashed it hot out of the oven.