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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Smoked Sausage, Butternut Squash and Wild Rice Soup Recipe

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This recipe for Smoked Sausage, Butternut Squash and Wild Rice Soup is from No Empty Plates, 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 medium butternut squash (3-4 pounds) peeled, seeded, and cut into 1 inch chunks
2 T olive oil
Salt
Ground pepper
12 C chicken stock
1 1/2 C chopped onions
1 C wild rice
3/4 pounds smoked sausage (kielbasa or the like), cut into 1/4 inch pieces
2 C frozen corn
1 1/2 C half-and-half
1 T chopped fresh parsley
Directions:
Directions:
Preheat oven to 400º

Season the squash with 1 T. of the olive oil, salt and pepper. place on a baking sheet and roast for 45 minutes to an hour or until tender. Remove from oven and cool completely. In a blender, puree the squash with 2 cups chicken stock. Puree until smooth, then set aside.

In a saucepan, medium heat, bring 4 cups of chicken stock and 1/2 cup of the onions to a simmer. Stir in the rice and cook until the rice is tender and liquid is absorbed, about 1 hour. (Alternate: cook wild rice, chicken stock and onions in a rice cooker and cook while the squash is roasting.) Allow rice to cool.

In a large saucepan, over medium heat, add the remaining T. of oil and heat until shimmering. Add the sausage and brown for 3 minutes. Add the remaining 2 c. onions and corn. Season with salt and pepper and saute for 3 minutes.

Add the remaining 6 c. chicken stock and squash puree. Bring to a boil, then 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 cook for 10 minutes. Remove from heat, stir in the half-and-half and season with salt and pepper to taste. Stir in the parsley and serve.
Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
about 2 1/2 hours, but well worth it!
Personal Notes:
Personal Notes:
Some of this prep time is waiting time, and can be utilized folding laundry, etc. Especially if you use a rice cooker while the squash is roasting.

 

 

 

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