Smoked Sausage, Butternut Squash, and Wild Rice Soup Recipe

Smoked Sausage, Butternut Squash and Wild Rice Soup

• Difficulty: Intermediate
• Serves: 10
• Nutritional Information Per Serving (1 of 10): Calories 455, Total Fat 20 g, Saturated Fat 7 g, Carbohydrates 52 g, Dietary Fiber 6 g, Sugar 13 g, Protein 18 g, Cholesterol 45 mg, Sodium 1410 mg
• Total Time: 3 hours 10 minutes
• Prep Time: 30 minutes
• Cook Time: 2 hours 40 minutes

• 2 medium butternut squashes, peeled, seeded, and cut into 1-inch pieces (about 3 to 4 pounds)
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 12 cups chicken stock
• 2½ cups chopped onions
• 1 cup wild rice
• ¾ pound smoked sausage, like kielbasa, sliced ¼-inch thick
• 2 cups fresh corn kernels
• 1½ cups half-and-half
• 1 tablespoon chopped fresh parsley leaves

Discover the cozy, hearty flavors of fall in this irresistible Smoked Sausage, Butternut Squash and Wild Rice Soup. Roasted squash brings sweet earthiness, wild rice adds nutty chew, and smoky kielbasa infuses every spoonful with savory warmthperfect for chilly evenings that call you to the kitchen.

1. Preheat oven to 400F.
2. Drizzle butternut squash with 1 tablespoon olive oil; season with salt and pepper. Spread on a baking sheet and roast 45-60 minutes until soft. Cool completely, then blend with 2 cups chicken stock until smooth; set aside.
3. In a medium saucepan over medium heat, simmer 4 cups chicken stock with ½ cup onions. Add wild rice; cook about 1 hour until tender and liquid absorbed, stirring occasionally. Cool.
4. Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Brown sausage 3 minutes. Add remaining 2 cups onions and corn; season with salt and pepper. Saut 3 minutes.
5. Add remaining 6 cups chicken stock and squash puree. Boil, then simmer covered on medium-low 20 minutes. Skim fat.
6. Stir in cooked wild rice; simmer 10 more minutes.
7. Remove from heat; stir in half-and-half. Adjust salt and pepper.
8. Stir in parsley and serve warm.