Hearty Squash Soup – a delicious recipe with chicken broth, butternut, Olive Oil, Kielbasa, corn, wild rice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 400. Poke holes in Squash and bake for app 1 hour until soft. While cooking squash add 4 cups of stock and 1/2 cup of onions to a saucepan and simmer. Stir in the rice and cook until rice is tender, stirring occasionally with a fork. Set aside in a bowl to cool. In a large saucepan heat olive oil and brown the cut-up sausage, remaining chopped onions and corn. Saute for 3 minutes. Cut baked squash in half and remove seeds. Scoop out squash and puree in a blender, adding a little chicken broth. Add puree to the sausage-corn mixture, then add remaining chicken stock.
2
Season with Salt and pepper and simmer for 20 min. Skim off excess fat. Stir in the rice and cook for 10 minutes. Remove from heat. Stir in heavy cream and top with parsley
1136
kcal
Calories
84
g
Fat
80
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ½ cups chicken broth, 1 butternut squash (3-4 lbs), 2 Tb Olive Oil, 1 lb Kielbasa, and more.
Yes, Hearty Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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