Sausage, Squash & Wild Rice Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
12 cups
- Serves:
- 10
ingredients
- 1 (1 1/2-2 lb) butternut squash
- 2 tablespoons olive oil
- fresh ground black pepper
- 12 cups chicken stock
- 2 1⁄2 cups chopped onions
- 1 cup wild rice
- 3⁄4 lb smoked sausage, cut into 1/4 in. chunks (such as kielbasa)
- 2 cups frozen corn
- 1 1⁄2 cups half-and-half
directions
- Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. (Skip this step entirely if you are using frozen squash).
- 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. Set aside to cool.
- In a large soup pan 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 onions and corn. Season with salt and pepper. Saute for 3 minutes.
- Add the squash puree and remaining 6 cups of broth. 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 heat, stir in the cream and season to taste.
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RECIPE SUBMITTED BY
I'm 47 years old and love to cook. My guys aren't real adventurous eaters, but my daughter is! She & her husband send me great recipes and it's fun to try them after I know they've been tested.