Mar 11 08
by cara
at 10:43 PM
  • Pin It

Smoked Sausage, Butternut Squash and Wild Rice Soup

I found this recipe last fall and have made it several times since then.  I seriously think I could eat this soup every day and never get tired of it.  I love love love it!  The only thing that keeps me from making it more often is the work required in getting the butternut squash peeled, cubed, roasted, and pureed.  But don’t let that deter you from trying this soup….it is delicious!  I’ve never actually made more than a half recipe….this make a LOT of soup.

Smoked Sausage, Butternut Squash and Wild Rice Soup

Recipe from Emeril Lagasse 2005, via The Food Network

Ingredients:

  • 2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 12 cups chicken stock
  • 2 1/2 cups chopped onions
  • 1 cup wild rice
  • 3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
  • 2 cups fresh corn kernels
  • 1 1/2 cups half-and-half 
  • 1 tablespoon chopped fresh parsley leaves

Directions:

Preheat the oven to 400 degrees F.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 the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. 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 corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

Picky Apple Notes:

  • I used frozen corn kernels instead of fresh
  •  I keep a bag of store-bought frozen, pre-chopped onion on hand for all recipes using chopped onions.  I don’t eat raw onions, and I can’t stand chopping them.  None of the tricks to prevent crying while chopping work for me, so this is an easy way to get around it.  Timesaving too!
Print Friendly, PDF & Email
Blog Widget by LinkWithin