Best Smoked Sausage Butternut Squash And Wild Rice Soup Recipes

Smoked Sausage, Butternut Squash and Wild Rice Soup image

Provided by Emeril Lagasse

Time 3h10m

Yield 10 servings

Number Of Ingredients 11

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 image

Provided by lazy gourmet

Categories Pork

Time 3h

Yield 10 serving(s)

Number Of Ingredients 11

2 medium butternut squash, peeled, seeded and cut into 1 inch chunks
2 tablespoons olive oil
salt
pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 lb smoked sausage, cut into 1/4 inch pieces (I used smoked andouille, but anykind is fine)
2 cups fresh corn kernels (I used frozen and it worked out fine)
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 400 degrees.
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 oven and cool completely.
In food processor or blender, puree the squash with 2 cups of the chicken stock until smooth. 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. Add the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the pan from the heat and let 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 the corn. Season with salt and pepper and saute for 3 more minutes.
Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce 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 more minutes. Remove from the heat, stir in the half and half and season to taste with salt and pepper.
Stir in the parsley and serve.

Nutrition Facts : Calories 510.2, Fat 21.9, SaturatedFat 7.9, Cholesterol 45.3, Sodium 954.9, Carbohydrate 60.9, Fiber 6.9, Sugar 12.7, Protein 21.9

SMOKED SAUSAGE, BUTTERNUT SQUASH, AND WILD RICE SOUP image

Categories Soup/Stew

Number Of Ingredients 11

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.

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP image

Yield 10 servings

Number Of Ingredients 11

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.