Smoked Sausage, Butternut Squash and Wild Rice Soup
photo by Linajjac
- Ready In:
- 3hrs
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 2 medium butternut squash, peeled, seeded and cut into 1 inch chunks
- 29.58 ml olive oil
- salt
- pepper
- 2839.08 ml chicken stock
- 591.47 ml chopped onions
- 236.59 ml wild rice
- 340.19 g smoked sausage, cut into 1/4 inch pieces (I used smoked andouille, but anykind is fine)
- 473.18 ml fresh corn kernels (I used frozen and it worked out fine)
- 354.88 ml half-and-half
- 14.79 ml chopped fresh parsley
directions
- Preheat the oven to 400 degrees.
- 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.
- In food processor or blender, puree the squash with 2 cups of the chicken stock until smooth. 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. 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.
- 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.
- 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.
- 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.
- Stir in the parsley and serve.
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RECIPE SUBMITTED BY
<p>Hey all! I am a weekend cook....hence the lazy gourmet title.</p>
<p><br />I'm a veterinary technician with an animal shelter in Chicago. I take care of approximately 150 cats and 20 dogs on any one day in the rehabilitation unit. It's a good feeling job. <br /><br />I've been married to a keeper who I just celebrated my 13th anniversary with. We have our furry children - right now seven cats, two rabbits and two guinea pigs, along with my current foster dog who is recovering from a stint at a puppy mill (BOO HISS PUPPY MILLS). <br /><br />So enjoy my recipes! <br /><br />lazy</p>
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