Best 3 Sausage Squash Wild Rice Soup Recipes

Indulge in a culinary journey with our delectable Sausage, Squash, and Wild Rice Soup! This hearty and flavorful soup is a perfect blend of savory sausage, tender squash, and nutty wild rice, simmered in a rich and aromatic broth.

**Our collection of recipes**

- **Sausage, Squash, and Wild Rice Soup:** The star of the show, this classic soup is packed with flavor and texture. Ground sausage provides a savory base, while butternut squash and carrots add sweetness and color. Wild rice lends a chewy texture and nutty flavor.

- **Slow Cooker Sausage, Squash, and Wild Rice Soup:** For a hands-off approach, try our slow cooker version. Simply throw all the ingredients in your slow cooker and let it work its magic. You'll come home to a piping hot and flavorful soup that's perfect for a cozy meal.

- **Instant Pot Sausage, Squash, and Wild Rice Soup:** If you're short on time, our Instant Pot recipe is the way to go. With just a few minutes of prep, you can have a delicious and satisfying soup on the table in under an hour.

- **Vegan Sausage, Squash, and Wild Rice Soup:** For a plant-based alternative, our vegan version uses meatless sausage and vegetable broth. You won't miss the meat in this hearty and flavorful soup.

From classic to slow cooker, Instant Pot, and vegan, we've got a Sausage, Squash, and Wild Rice Soup recipe for every taste and lifestyle. So grab your ingredients and get ready to savor this comforting and delicious soup!

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP

Smoked Sausage, Butternut Squash and Wild Rice Soup image

Provided by Emeril Lagasse

Categories appetizer

Time 3h10m

Yield 10 servings

Number Of Ingredients 11

Ingredients

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves

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.

SAUSAGE, SQUASH & WILD RICE SOUP

Sausage, Squash & Wild Rice Soup image

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

Ingredients

1 (1 1/2-2 lb) butternut squash
2 tablespoons olive oil
fresh ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 lb smoked sausage, cut into 1/4 in. chunks (such as kielbasa)
2 cups frozen corn
1 1/2 cups half-and-half

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

SMOKED SAUSAGE, BUTTERNUT SQUASH, AND WILD RICE SOUP

SMOKED SAUSAGE, BUTTERNUT SQUASH, AND WILD RICE SOUP image

Categories Soup/Stew

Number Of Ingredients 11

Ingredients

1 medium (1 1/2 - 2 pounds) butternut squash, cut in half, seeds and membranes removed
2 tablespoons olive oil
12 cups chicken broth or stock
2 1/2 cups chopped yellow onion
1 cup wild rice
3/4 pound kielbasa, or other smoked sausage, cut crosswise into 1/2 inch pieces
2 cups fresh corn kernels or thawed frozen corn
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons minched fresh flat-leaf parsely
1 1/2 cup half-and-half

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.

Tips:

Use a variety of squash. This recipe is a great way to use up any type of squash you have on hand. Butternut squash, acorn squash, and kabocha squash are all good choices.
Roast the squash before adding it to the soup. Roasting the squash intensifies its flavor and makes it more tender.
Use a good quality sausage. The sausage is one of the main ingredients in this soup, so it's important to use a good quality sausage that you enjoy the taste of.
Don't be afraid to add some heat. If you like spicy food, add a pinch of cayenne pepper or red pepper flakes to the soup.
Serve the soup with a crusty bread or crackers. This will help to soak up all of the delicious flavors of the soup.

Conclusion:

This sausage, squash, and wild rice soup is a hearty and flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying soup, give this recipe a try.