Best 2 Smoked Sausage Butternut Squash And Wild Rice Soup Recipes

In the realm of culinary delights, there exists a harmonious balance of flavors, textures, and aromas that captivate the senses and warm the soul. One such masterpiece is the "Smoked Sausage, Butternut Squash, and Wild Rice Soup." This delectable creation is a symphony of smoky, savory, and earthy notes, each ingredient contributing its unique essence to a symphony of taste. With the smoky richness of the sausage, the sweet and nutty flavor of butternut squash, and the earthy, hearty texture of wild rice, this soup is a culinary journey that promises to tantalize your taste buds and leave you craving for more. Whether you're seeking a hearty meal on a chilly day or simply craving a comforting bowl of goodness, this recipe will guide you through the steps of crafting this extraordinary soup, ensuring you experience the magic of each ingredient and savor every sip.

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:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around in the middle of cooking.
Choose the Right Sausage: For the best flavor, use a smoked sausage that is not too spicy. Andouille or kielbasa are both good choices.
Roast the Butternut Squash: Roasting the butternut squash before adding it to the soup enhances its sweetness and flavor.
Use a Good Quality Vegetable Broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. If you don't have time to make your own, look for a low-sodium store-bought broth.
Don't Overcook the Rice: Wild rice takes longer to cook than white rice, so be careful not to overcook it. The rice should be tender but still have a slight bite to it.

Conclusion:

This smoked sausage, butternut squash, and wild rice soup is a delicious and hearty meal that is perfect for a cold winter day. The smokiness of the sausage, the sweetness of the butternut squash, and the nuttiness of the wild rice all come together to create a flavorful and satisfying soup. This soup is also relatively easy to make, and it can be made ahead of time, making it a great option for busy weeknights.