Smoked Sausage, Butternut Squash And Wild Rice Soup Recipe

Name: Smoked Sausage, Butternut Squash And Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium butternut squash, peeled, seeded and cut into 1 inch chunks; 2 tablespoons olive oil; salt; pepper; ½ cups chicken stock; 2 1/2 cups chopped onions; 1 cup wild rice; 3/4 lb smoked sausage, cut into 1/4 inch pieces (I used smoked andouille, but anykind is fine); 2 cups fresh corn kernels (I used frozen and it worked out fine); 1 1/2 cups half-and-half; 1 tablespoon chopped fresh parsley

Servings: persons

2 medium butternut squash, peeled, seeded and cut into 1 inch chunks
2 tablespoons olive oil
salt
pepper
½ cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 lb smoked sausage, cut into 1/4 inch pieces (I used smoked andouille, but anykind is fine)
2 cups fresh corn kernels (I used frozen and it worked out fine)
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley

1
Preheat the oven to 400 degrees.
2
Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from oven and cool completely.
3
In food processor or blender, puree the squash with 2 cups of the chicken stock until smooth. Set aside.
4
In a saucepan over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Add the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the pan from the heat and let cool.
5
In a large saucepan over medium heat, add the remaining tablespoon of oil. When the oil is hot add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and the corn. Season with salt and pepper and saute for 3 more minutes.
6
Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce heat to medium low, cover, and simmer for 20 minutes. Skim off any fat that rises to the surface.
7
Stir in the rice and continue to cook for 10 more minutes. Remove from the heat, stir in the half and half and season to taste with salt and pepper.
8
Stir in the parsley and serve.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium butternut squash, peeled, seeded and cut into 1 inch chunks, 2 tablespoons olive oil, salt, pepper, and more.

Yes, Smoked Sausage, Butternut Squash And Wild Rice 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.

Smoked Sausage, Butternut Squash And Wild Rice Soup

How did you like this recipe?

Frequently Asked Questions