Smoked Sausage, Butternut Squash and Wild Rice Soup

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My husband and I loved this hearty soup. Too heavy for a Thanksgiving first course, though. Perfect with some rustic bread, cheese and pears. Enjoy fireside with a glass of wine.

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Outstanding! I cut the recipe in half.I used a buttercup squash and just baked it, then scooped out the puree. I also added some andouille type sausage in place of some of the smoked sausage for a little bite. I used a little less half and half than the recipe called for and it turned out great--will definitely make this again.

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This was delicious. Sounds like all of the ingredients might not go together, but they do. I cooked the rice according to the box, used fat free milk instead of half and half and just roasted the two halves of the squash instead of cutting it into chunks. Turned out great.

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So good! I didn't have wild rice, so I just made regular rice pilaf and it was great. Also, I used Smoked turkey sausage. My husband and I will make this again!

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This soup was fabulous! The only alteration I made was to add a little cayenne pepper to add just a little extra snap to the flavor. As with all good soups and stews, this was even a little better the second day - now none left, my husband could not get enough. Oh, instead of messing with peeling the squash or buying exorbitant pre-cubed, I just split the squash in half, rubbed with olive oil and salt, roasted, then easily spooned out of shell into blender.

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I've been making this recipe since I first saw Emeril do it on his show. It's wildly popular with everyone I've made it for. I do make the wild rice according to package directions and I use frozen corn. I also use a little less stock than the recipe calls for and my soup ends up with a very thick, stew-like consistency. It's a really hearty meal for cold Minnesota winters!

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This was really, really good. I made it last night, and wasn’t hard at all. While the squash and rice were cooking, I sliced everything else up. All in all, it only took me about 2 hours from start to finish. I added some mushrooms and used fat free half and half and turkey kielbasa and it was delicious. I also used a can of corn instead of fresh because I had it on hand. I also used slightly less chicken broth than it calls for because I prefer to keep my soups a little thicker. It was so good that my husband actually emailed me about 5 minutes ago REQUESTING we have LEFTOVERS for dinner. Try it, you won't be disappointed!!

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This is a keeper!! I followed other reviewer's suggestions to cook the rice according to package directions. Other than that...wouldn't change a thing!!

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Delicious! - made it just like the recipe - served with a warm crusty baguette, wouldn't change a thing - however that vinegar touch sounds interesting.

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Excellent! Full bodied soup, creamy, veggies included! Husband loved it as well.

I tweaked a little bit based on what I had. Used 1 butternut squash and pureed with 1 1/3 cups chicken stock. Followed Meckq's review advice and cooked rice according to package directions. Also added about 1 cup chopped carrots (to use up leftovers. Used about 1/2 cup cream instead of half and half. I am a big fan of a bit of vinegar thrown into soups at the end of cooking, which (I think gives a nice depth. Used a Tbsp+ sherry vinegar.

Anyway, adjustments aside, the butternut squash puree gave a really nice body to the soup and had the feel of a pureed soup even though whole veggies and meats were added in. Tons of flavor and richness, yet still felt relatively healthy. Thanks, Emeril!