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Smoked Sausage, Butternut Squash and Wild Rice Soup Recipe

Smoked Sausage, Butternut Squash and Wild Rice Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (141)

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Average Rating:

Total Reviews: 141

Showing 51-60 of 141

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  • on January 15, 2010

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    Seems like it takes longer to prepare and cook than what the recipe says, but is so worth it. I love this soup and so does my family. Nice and hearty, and creamy too.

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  • on December 11, 2009

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    I made this soup for Thanksgiving and everyone loved it! I added a few extra splashes of cream to give it a nice creaminess and a couple pinches of cayenne because I love a little extra spice. I will be making it again for a Christmas party. Well worth the effort and even better the next day.

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  • on December 06, 2009

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    I made this for a birthday dinner and served in fresh made bread bowls. So good. I just cut the squash in half, seeded, sprayed with olive oil, and baked for 45 minutes. Then scooped and pureed. Also used cream. It did take a while, but steps could easily be done in advance and added together when ready to make to serve. Really great - served with Tyler's Pomegranate Salad with goat cheese and cranberries added and chocolate fondue for dessert. Perfect fall birthday dinner.

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  • on December 01, 2009

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    Anyone have an idea how many cups of squash to do? I'm substituting banana squash. Not sure how much to add.

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  • on November 29, 2009

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    What a perfect fall soup! This receipe is spot on! The sweetness of the roasted squash and the savory of the sausage are just perfect! Who says squash has to bland never made this soup. I did not have the kielbasa so I used regular Jimmy Dean roll sausage instead. I also used cream instead of half & half and I did not think the soup was runny at all. My husband & I gobbled it up. Makes plenty of servings so be prepared to share with friends or company. I will definately make this again!

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  • on November 24, 2009

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    I cut this down by 2/3, and LOVED it. This soup is more labor-intensive than some others, but is worth every minute. Use good kielbasa; the smoky flavor it adds is worth the money. I used a little bit more than he called for. You shouldn't need oil to cook it; it should produce enough oil itself to cook the onions. The wild rice adds a fantastic chewy texture; make sure you cook it covered! Get it cooking first, then cut the squash into smaller pieces so it will take less time. Cooking it in smaller pieces adds more of that awesome baked flavor. Some thought it was too runny; let it simmer longer before you add the cream/milk. Just fantastic. Thanks Emeril!

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  • on November 21, 2009

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    I've made this 3 times already. Everyone who eats it, loves it. Great for fall. Will probably prepare for Thanksgiving this year.

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  • on November 14, 2009

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    I made this recipe over a year ago and my husband an I loved, loved, loved it. I some how lost the recipie and I am so happy I was able to find it today. Can't wait to make it again.

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  • on November 13, 2009

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    This soup has a good combination of flavors! My husband even took it to work the next day! I didn't add the milk at the end and we still thought it was very good!

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  • on November 09, 2009

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    I recently served this to 2 sets of company and at a luncheon. It got raves all around. Someone who said they didn't like Butternut squash even asked for the recipe. Easy and gets better after a few days in the frig. A new favorite!!!

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