Best Sausage Squash Wild Rice Soup Recipes

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP

Steps:

• Preheat the oven to 400 degrees F.
• 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 the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and 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. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and 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 corn. Season 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 for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP

Steps:

• 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.

SAUSAGE, SQUASH & WILD RICE SOUP

Steps:

• Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. (Skip this step entirely if you are using frozen squash).
• In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Set aside to cool.
• In a large soup pan 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 onions and corn. Season with salt and pepper. Saute for 3 minutes.
• Add the squash puree and remaining 6 cups of broth. Bring to a boil. Reduce the 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 minutes. Remove from heat, stir in the cream and season to taste.

BUTTERNUT SQUASH, SAUSAGE AND WILD RICE SOUP

Steps:

• Preheat oven to 400 Rub the cut side of squash with 1 T olive oil Bake - flesh side down until tender when pierced with knife. (45-60 min) Cool and scoop flesh into food processor. Blend with 2 Cups of broth. Bring 4 C stock, 1/2 C onion o simmer in large sauce pan over medium heat. Stir in wild rice. Return to simmer, cover and cook until rice is tender and most of liquid is absorbed. (45-60 min). Set aside Heat remaining 1 T oil in large saucepan over medium heat. Add sausage and brown it. (4 min) Add remaining 2 C onions, corn, salt and pepper. Cook until onion is softened ( 4 min) Add remaining 6 C broth and squash puree and bring to boil. Reduce heat to medium low, cover and simmer for 20 min, stirring occasionally. Skim fat from surface Stir in the rice and cook for 5 min. Stir in half and half -- and parsely. Serve

SMOKED SAUSAGE, BUTTERNUT SQUASH, AND WILD RICE SOUP

Steps:

• Preheat oven to 400 degrees. Rub squash halves with 1 tablespoon olive oil. Place on baking sheet flesh down and roast until tender (20-25 minutes). Remove and cool. With a spoon, scoop flesh from squash and place in a food processor or blender with 2 cups of chicken stock and puree on high until smooth. Add 4 cups stock and 1/2 cup of chopped onions to a large saucepan. Bring to a simmer over medium-high heat. Add rice and cook, covered, until rice is tender and liquid is absorbed, 45 minutes to an hour. Remove from heat, uncover, and cool. Heat remaining tablespoon of oil in a clean sauecepan over medium-high heat. Add sausage and cook until just brown, about 4 minutes. Add remaining 2 cups of onions, corn, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the remaining 6 cups stock and squash puree and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally and skimming off any fat that forms on the surface. Add rice and stir well. Cook for 5 minutes and remove from heat. Stir in half-and-half and parsley.

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP

Steps:

• Preheat the oven to 400 degrees F. 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 the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and 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. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and 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 corn. Season 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 for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.