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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Smoked Sausage & Butternut Squash Soup Recipe

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This recipe for Smoked Sausage & Butternut Squash Soup is from Firkus Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 med. butternut squash, peeled, seeded and cut into 1 inch chunk's
2 tbsp. olive oil
salt and pepper to taste
12 c. chicken stock
1 1/2 c. half & half
2 1/2 c. onion
1 c. wild rice
3/4 lb. smoked sausage cut into 1/4 inch
2 c.corn kernels
1 tsp. fresh parsley
Directions:
Directions:
Preheat oven to 400º. Season the squash with 1 tbsp. oil, salt & pepper. Place on baking sheet & roast for 45 minutes to 1 hour. Remove from oven & cool. Puree the squash in 2 cups chicken stock. Set aside. In a sauce pan, on medium heat, bring 4 cups of stock, 1/2 cup of onions to simmer. Stir in the rice & cook till rice is tender and liquid is absorbed, stir & remove. In a large saucepan, over medium heat, add the remaining oil. When oil is hot, add the sausage and brown 3 minutes. Add remaining onion & corn. Season with salt and pepper, saute for 3 minutes. Add the remaining 6 cups of stock and squash puree, bring to boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat. Stir in rice and continue to cook for 10 min. Remove from heat, stir in the half & half. Stir in parsley and serve.

 

 

 

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