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Butternut Squash, Sausage, and Wild Rice Soup Recipe

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This recipe for Butternut Squash, Sausage, and Wild Rice Soup, by , is from Deb's favorites to cook ... Ron's favorites to enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 - 2 lb, butternut squash, halved, and cleaned
3 qt. chicken stock
2 1/2 c. chopped yellow onion
3/4 lb. smoked sausage, cut into 1/2 inch slices
1/2 tsp. pepper
2 tbsp. fresh parsley
2 tbsp. olive oil
1 c. wild rice
2 c. corn
1 tsp. salt
1 1/2 c. half and half

Directions:
Directions:
Rub cut sides of squash with 1 tbsp. olive oil, place flesh side down on baking sheet at 400 until tender (45-60 minutes). Let cool, then scoop out flesh and puree with 2 c. of the stock. Bring 4 more cups of stock and 1/2 c. of the onions to a simmer in large saucepan. Stir in wild rice, return to simmer, cover and cook until rice is tender and most of the liquid is absorbed, 45-60 minutes. Set aside.
Meanwhile, heat last of olive oil. Add sausage and cook until just browned, about 4 minutes. Add remaining onions, corn, salt, and pepper. Cook, stirring often until the onions are softened, about 4 minutes. Add remaining chicken stock and the squash puree and bring to a boil. Reduce heat to medium low, cover and simmer for 20 minutes. Stirring occasionally and skimming any fat that rises to the surface.
Stir in the rice and cook for five minutes. Stir in half and half and parsley. Serve hot!

Personal Notes:
Personal Notes:
Thanks Kerma .... she says this sounds gross, but it is fabulous!

 

 

 

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