Best 2 Smoked Sausage Butternut Squash And Wild Rice Soup Recipes

Indulge in the delectable Smoked Sausage, Butternut Squash, and Wild Rice Soup, a hearty and flavorful dish that combines the smoky richness of sausage, the sweet creaminess of butternut squash, and the nutty texture of wild rice. This soup is a perfect balance of flavors and textures, making it a comforting and satisfying meal. Prepared in a single pot for easy cleanup, this soup is packed with wholesome ingredients and bursting with autumn flavors. Accompany your meal with a crisp green salad or a warm slice of crusty bread for a complete and satisfying dining experience.

Here are our top 2 tried and tested recipes!

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.

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:

Choose the Right Sausage: Opt for a smoked sausage with a flavor profile that complements the other ingredients in the soup. Andouille, kielbasa, and chorizo are all excellent choices.
Prep the Butternut Squash: Peel and cut the butternut squash into small cubes or chunks. This will help it cook evenly and quickly.
Sauté the Vegetables: Before adding them to the soup, sauté the onions, celery, and carrots in a little butter or oil until they are softened and fragrant.
Use a Good Quality Broth: The broth is the base of the soup, so it's essential to use a good quality one. Look for a broth made with real ingredients and avoid broths with added MSG or preservatives.
Add Some Herbs and Spices: To enhance the flavor of the soup, add some herbs and spices like thyme, rosemary, sage, paprika, and garlic powder.
Don't Overcook the Wild Rice: Wild rice takes longer to cook than regular rice, so be careful not to overcook it. Otherwise, it will become mushy and lose its texture.
Garnish Before Serving: Before serving, garnish the soup with some fresh herbs like parsley or chives. This will add a pop of color and freshness.

Conclusion:

This smoked sausage, butternut squash, and wild rice soup is a hearty, flavorful, and satisfying meal that is perfect for a cold winter day. It is packed with wholesome ingredients like smoked sausage, butternut squash, wild rice, and vegetables, making it a nutritious and filling dish. The combination of smoky sausage, sweet butternut squash, and nutty wild rice creates a delicious and complex flavor profile that is sure to please everyone at the table. Whether you are looking for a quick and easy weeknight meal or a comforting soup to warm you up on a cold day, this smoked sausage, butternut squash, and wild rice soup is the perfect choice. So grab a bowl and enjoy!