Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Smoked Sausage, Butternut Squash and Wild Rice Soup Recipe
    Lost? Site Map

    Smoked Sausage, Butternut Squash and Wild Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    lazy gourmet's Note:

    This is an Emeril recipe. I made it for Thanksgiving and it was SOOOO good! I thought I'd share. It was a bit time consuming but so worth it! Also, if you don't know how to work with whole squash (I didn't) - here's a very helpful link to cut and paste in your browser -

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 400 degrees.
    2. 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. 3
      In food processor or blender, puree the squash with 2 cups of the chicken stock until smooth. Set aside.
    4. 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. 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. 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. 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. 8
      Stir in the parsley and serve.

    Ratings & Reviews:

    • on October 25, 2009


      WOW!!! This is some of the best soup ever. I cut the recipe in half but otherwise made just as written. Thank you for this great recipe

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Smoked Sausage, Butternut Squash and Wild Rice Soup

    Serving Size: 1 (673 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 510.1
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 7.9 g
    Cholesterol 45.2 mg
    Sodium 954.9 mg
    Total Carbohydrate 60.8 g
    Dietary Fiber 6.9 g
    Sugars 12.7 g
    Protein 21.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes