SAUSAGE, SQUASH & WILD RICE SOUP
My daughter & her husband made this at Christmas last year and it was wonderful! Rich and flavorful, a really good soup. One substitution I've made to make it a little quicker is to buy two 12-oz. boxes of frozen winter squash and then skip the entire first step. If you choose to do that, reduce the amount of chicken stock by about 2 cups if you prefer the soup a little thicker. This is one of those foods that is better the next day!
Provided by Park Rangerette
Categories Low Cholesterol
Time 1h15m
Yield 12 cups, 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 441, Fat 21.7, SaturatedFat 7.8, Cholesterol 45.3, Sodium 944.7, Carbohydrate 43.3, Fiber 3.7, Sugar 8.2, Protein 20.3
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Brii Marston
[email protected]I'm a vegetarian, so I used tofu instead of sausage in this soup. It was still very flavorful.
Khalid Farooqui
[email protected]I'm allergic to gluten, so I used gluten-free wild rice in this soup. It turned out just as delicious!
Prabhanand Tharu
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sausage and wild rice, and they don't even notice the squash.
Xouri UnCool
[email protected]I'm going to try making this soup in my slow cooker next time. I think it would be a great way to have a hot meal waiting for me when I get home from work.
Pamela Newkirk
[email protected]I think this soup would be even better if it was served with a side of crusty bread.
Malek Alqayaty
[email protected]This soup is a bit too spicy for my taste. I wish I had used mild sausage instead of hot.
Abby Mmari
[email protected]I'm not sure what I did wrong, but my soup turned out bland. I think I might have added too much water.
Evan Pahl
[email protected]This soup is a great way to use up leftover sausage and squash. It's also a very affordable meal.
Rayhan Hasan
[email protected]I love the combination of flavors in this soup. The sausage, squash, and wild rice all work together perfectly.
Erica Davis
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
Prayash
[email protected]I'm not a big fan of squash, but I really enjoyed this soup. The sausage and wild rice helped to balance out the flavor of the squash.
siddhartha Bhandari
[email protected]This soup is so easy to make and it's packed with flavor. I will definitely be making it again.
Moharani. Bangladesh
[email protected]I made this soup for my family last week and they loved it!
mstmishu islam
[email protected]This sausage squash wild rice soup is absolutely delicious! The sausage and squash are a perfect combination, and the wild rice adds a nice nutty flavor.