Best Squash Wild Rice And Apple Soup With Sage Recipes

SQUASH, WILD RICE, AND APPLE SOUP WITH SAGE

Squash, Wild Rice, and Apple Soup With Sage image

From "The New Whole Grains Cookbook" from Chronicle Books by Robin Asbell Unbleached white flour works best for this recipe as using a whole wheat would make the soup less smooth.

Provided by kelly in TO

Categories Stocks

Time 1h10m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs butternut squash (2 cups pureed)
1/2 cup wild rice
1 1/2 cups water
1 tablespoon butter or 1 tablespoon olive oil
1 large onion, chopped (2 cups)
2 tablespoons minced fresh sage
4 stalks celery, chopped
2 tablespoons unbleached white flour
3 cups whole milk
1/2 teaspoon dried thyme
1 dash cayenne
1/2 teaspoon salt (to taste)
1 medium granny smith apple, cored and diced

Steps:

Preheat oven to 400°F Oil a large baking sheet. Cut the squash in half, scoop out the seeds, and put the squash halves, cut side down, on the baking sheet. Bake until very tender about 30 minutes. Let the squash cook to room temperature, then puree in a food processor or blender. Measure 2 cups of the puree and save any extra for another use.
Cook the wild rice in the water for 20 minutes to an hour, depending on the variety. Drain off any excess water when the grains are tender.
Ina soup pot, heat the butter, then saute the onio, sage, and celery over medium heat until tender. Sprinkle in the flour and cook, stirring and scraping the bottom of the pan to prevent scorching, for about 3 minutes.Whisk in th emilk, a little at a time, and bring to a simmer. Reduce the heat so the mixture just bubbles gently for a couple of minutes.
Whisk in the pureed squash, and stir over low heat. Add the thyme, cayenne, salt, wild rice, and apple, stirring over low heat just until warmed through.

Nutrition Facts : Calories 242.3, Fat 6.4, SaturatedFat 3.6, Cholesterol 17.3, Sodium 286.9, Carbohydrate 41.8, Fiber 5.6, Sugar 14.1, Protein 8.2

WILD RICE STUFFED SQUASH

Wild Rice Stuffed Squash image

I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. -Robin Thompson, Roseville, California

Provided by Taste of Home

Categories Side Dishes

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 medium acorn squash (about 22 ounces each)
3 tablespoons olive oil, divided
1 package (6 ounces) long grain and wild rice mix
2-1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley

Steps:

Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.

Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 6g fiber), Protein 6g protein.

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.