Smoked Sausage, Butternut Squash and Wild Rice Soup

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I love the flavor...but I wish I read the reviews before making this. I would have cut down the chicken stock also. I will make it again and fool around with how much stock goes in. But it is very good.

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This was very tasty. I had most of the ingredients on hand. To make it faster I cooked a wild rice and brown rice mix (30 min while the precut butternut squash roasted (30 min. I used canned cream of corn. It didn't take long at all and was very good!

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After making this soup, my first thoughts the next morning were, "How soon can I have it again?" - it was that good! I didn't realize the "cook time" and am thinking how can I speed this up for a weeknight dinner: 1 roast and puree the squash and refrig, 2 cook the rice and refrig. I used frozen corn and chicken/apple sausage and skipped the third addition of salt (after tasting it. I also cut the recipe in half for our family of four.
OMG: How soon can I have this soup again?

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Excellent! Not hard to make, but took some time. Great for a wintry weekend and really delicious. I made it as written but substituted one cup of white wine for one of the cups of stock. Definitely a keeper.

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Great soup. Second great soup recipe I have made from food network for my family's holiday dinner.Kids came back for more the day after.

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Made this recipe as stated except using heavy cream instead of half-n-half which made it very creamy & smooth. This makes a very large batch of soup and I expect the flavors to be even better tomorrow. Would be good for a crowd. Will make again.

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I served this soup in fresh made bread bowls. Delicious. I used cream instead of half and half, but followed the recipe otherwise. It is time consuming, but not hard. Some steps could be done in advanced to make it easier on serving day. I did not cut my squash, only halved it and roasted then scooped out and pureed. Much easier. Rice took a bit to fully cook. That could be done day before as could the squash. Then add all together on serving day. I served this with Tyler's pomegranate salad with cranberries and goat cheese instead of parm-reg and chocolate fondue for dessert. Very nice fall meal.

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Initially, I was looking for a recipe for carmelized butternut squash. Then I saw this recipe and had all the ingredients for it. I decided to try it and of course that meant trusting the reviews. :-
This soup taste better than I expected. I was totally surprised. I will make it again. I did make a couple of alterations only because of the reviews. Where the recipe called for 6 cups of chicken stock, I cut it to 3 cups because I like a thick and hearty soup. I also added crushed red pepper because the sausage I used was mild.

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It's worth the effort! And you can make it healthy by using turkey sausage and non-fat half and half. You don't even need the half and half, unless you're looking for a creamy soup. The flavors are incredible - be sure to use fresh corn as frozen or canned just wouldn't compare. Can be a light starter by excluding the rice too. Oh, and a dollop of sour cream on top was just perfect. I will definitely be making this again.

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I was looking on-line for a recipe for our school soup contest. It was the first time I had ever entered and soup is not really my specialty. I won the contest! Everyone loved it-it was a hit!