Smoked Sausage, Butternut Squash and Wild Rice Soup

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I have made this recipe at least four times and it is a hit every time. Next time, I may try one of the suggestions to use less stock to make it a bit thicker. I would highly recommend this recipe. It's perfect for fall.

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really quite good, and so simple. Just takes a bit of time. Not that intensive gotta stay in the kitchen time, but time none the less. I would actually niks all the half and half next time. just didn't need it. Yum!

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We made this for our dinner group and it received the most raves over the other soups that were served. Outstanding recipe!

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My new "favorite" soup! I get pre-cut squash (fresh or frozen...saves a lot of time and use frozen sweet corn. I also get pre-cooked wild rice and just add as per directions at the end. Wonderfully warm and filling soup!

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I was very impressed by this soup. I used frozen corn i/o fresh and fat free half and half and it still turned out delicious. I would recommend adding more sausage though.

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this soup is a HUGE hit with everyone that tries it!!!!

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This is my favorite soup. I make it all the time now. I make lots of extra and freeze it. YUMMY

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It took longer than I thought it would and I subsituted bratwurst for smoked sausage but this soup came out delicious, especially after you add the cream. I liked the way it made a huge pot to share and enjoy for a while.
I was glad it was not as sweet as some of the squash and apple etc. Well worht the effort.

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This soup was soooooo yummy! I even took the seeds from the squash and roasted them and then used them as a garnish when I served it. This was a great hit with my family at Thanksgiving.
Thank you Emeril and Food Network!!

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I made this for Thanksgiving yesterday, but the kielbasa overpowered the delicate flavor of the squash. If I make it again, I will make a few changes and probably use regular ground pork sausage.