SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP
Provided by Emeril Lagasse
Categories appetizer
Time 3h10m
Yield 10 servings
Number Of Ingredients 11
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.
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Arafat Lihan
[email protected]I made this soup last night and it was amazing! The flavors are so rich and complex, and the wild rice adds a nice touch. I will definitely be making this soup again.
ATOORO BAADII
[email protected]This soup is delicious! I've made it several times and it's always a hit. The flavors are amazing and it's so easy to make.
Ojo Timileyin
[email protected]I made this soup last night and it was a hit! My husband and I both loved it. The flavors are perfect and the soup is so hearty and filling.
Joemar Calicdan
[email protected]This soup was delicious! I used smoked turkey sausage and it turned out great. I also added some chopped carrots and celery to the soup. It was a great way to use up some leftover butternut squash.
Joseph Valentino
[email protected]This soup is amazing! I made it last night and my family loved it. The flavors are so rich and satisfying, and the wild rice adds a nice nutty flavor. I will definitely be making this soup again.