Saturday, January 8, 2011

Sausage and Butternut Squash Soup

This is a great fall soup. You could omit the sausage if you want a vegetarian version.

You can also add croutons, crackers, or even popcorn.

Makes: 10 servings
Prep time: 20 minutes
Cook time: 2 1/2 hours
Printable Recipe


  • 2 butternut squash, about 4 pounds
  • 2 T olive oil
  • 12 cups chicken stock
  • 1 cup wild rice
  • 1 lb smoked sausage, cut into 1/4" pieces
  • 2 cups corn
  • 1 1/2 cups half-and-half
  • 1 T fresh parsley, chopped

1. Preheat oven to 400 F.

2. Peel and seed the squash. Cut into 1" chunks. Place in bowl and drizzle with 1 tablespoon of the oil. Season with salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until the squash is tender. Remove and let cool.

3. Place squash into a blender or food processor and puree with 2 cups of the chicken stock.

4. Heat a large saucepan over medium heat. Add 4 cups of stock and 1/2 cup of the onions. Bring to a simmer.

5. Add the rice and continue simmering until the liquid is absorbed, stirring occasionally. Remove from heat and let cool.

6. Heat a large saucepan over medium heat. Add remaining oil. Add sausage and brown, about 3 minutes.

7. Add remaining onion and all of the corn. Season with salt and pepper and saute for 3 minutes.

8. Add remaining stock and the squash puree. Bring to a boil then reduce heat to a simmer. Cover and cook for 20 minutes.

9. Skim off any fat and add the rice. Continue simmering for another 10 minutes.

10. Remove from heat. Add the cream. Season and add the parsley and serve.

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