Smoked Sausage, Butternut Squash and Wild Rice Soup Recipe
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Contributor: |
Contributor: Cathy Smith
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium butternut squash, about 3-4 pounds, peeled and seeded and cut into 1 inch chunks (you will have to use some muscle to cut this squash up!)
2 Tbsp olive oil
Salt
Fresh ground black pepper
12 cups chicken broth or stock (homemade is best)
2 1/2 cups chopped onions
1 box Uncle Ben's Long grain and wild rice (original recipe)
3/4 pound smoked sausage, cut into 1/4 inch pieces
2 cups fresh corn kernels (I have substituted frozen corn kernels and it works well if you cannot find fresh corn)
1 1/2 cups half and half
1 Tbsp chopped fresh parsley
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Directions: |
Directions:Preheat oven to 400º F.
Season the squash with 1 Tbsp olive oil, salt and pepper. Place on large baking sheet covered in aluminum foil and roast for 45 minutes to 1 hour or until tender. Remove from oven and cool completely. In a blender or food processor, puree cooled squash with 2 cups of chicken broth. Puree until smooth and set aside.
In a large saucepan, over medium heat, bring 4 cups of chicken broth and 1/2 cup of the chopped onions to a simmer. Stir in the box of rice mix and half of the seasoning pack. Cook about 1 hour until rice is tender and liquid is absorbed, stirring occasionally with a fork. Let cool. In another large saucepan, heat 1 Tbsp olive oil, add sausage and cook about 3 minutes until browned. Add the remaining 2 cups of onions and corn. Season to taste with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer 20 minutes. Stir in the rice and cook another 10 minutes. Remove from heat, stir in the half and half. Season to taste again and stir in parsley to serve. |
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Number Of
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Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:2 hours, 40 minutes |
Personal
Notes: |
Personal
Notes: This recipe makes a large pot of soup! You can cut ingredients in half for smaller portion. It does take some time to make so save this for a cold Sunday afternoon. I have also frozen this for up to 6 months. Enjoy!
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