Butternut Squash and Sausage Soup

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Fall is in full swing, and that means butternut squash is finally having its moment. It’s one of my favorite vegetables this time of year, and it shines in so many ways—especially in soups. There’s something about its sweet, earthy flavor paired with savory ingredients that just screams comfort. And this Butternut Squash and Sausage Soup? It’s basically autumn in a bowl. Plus, the wild rice adds an extra layer of texture that’s just chef’s kiss.its all the right notes of fall.

This soup has all the fall vibes you need as the weather gets cooler, and it’s filling enough to be a full meal. Trust me, you’ll want to make a big batch of this to enjoy throughout the week.

Why This Recipe Works

• Perfect balance of flavors: The sweetness of the roasted butternut squash pairs beautifully with the smoky kielbasa, giving each bite a dynamic flavor profile.

• Creamy yet textured: The pureed butternut squash adds a velvety base, while the wild rice provides a satisfying chew.

• Sustainable and seasonal: Butternut squash is in its prime during the fall, making this soup a perfect way to eat sustainably and use in-season produce.

Tips for Making This Recipe

• Roasting the butternut squash: Roasting it flesh side down intensifies its natural sweetness, making the soup that much better. Don’t skip this step!

• Wild rice cooking tip: Wild rice takes a little longer to cook, so start that while your squash is roasting. You want it tender but not mushy.

• Sausage browning: Get a good sear on the sausage slices before adding them to the soup. The browning adds depth and flavor.

How To Make Butternut Squash and Sausage Soup

What you will need:

• One 1 1/2 to 2-pound butternut squash, cut in half, seeds and strings removed
• 2 tablespoons olive oil
• 3 quarts (12 cups) chicken broth
• 2 1/2 cups chopped yellow onions
• 1 cup wild rice
• 3/4 pound (12 ounces) kielbasa or other smoked sausage, cut into 1/2-inch slices
• 2 cups fresh or thawed frozen corn kernels
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups half and half
• 2 tablespoons minced fresh flat-leaf parsley

Step 1: Preheat the oven to 400°F.

Rub the cut sides of the squash halves with 1 tablespoon of olive oil. Place on a baking sheet flesh side down and roast until tender when pierced with the tip of a knife, about 45 minutes to 1 hour.

Step 2: Let the squash cool until easy to handle, then scoop the flesh from the skin with a large spoon. Puree the butternut flesh with 2 cups of the stock in a food process or blender.

Step 3: Bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside.

Step 4: Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Add the sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups onions, the corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes.

Add the remaining 6 cups stock and squash puree, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally and skimming any fat that rises to the surface.

Step 5: Stir in the rice and cook for 5 minutes. Stir in the half and half and parsley. Serve hot ladled into bowls.

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Butternut Squash and Sausage Soup

Yield: 8-10

Author: Courtesy of Prime Time Emeril

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

Roasting the butternut brings out the flavor. The wild rice and sausage are simmered in the pureed squash.

Ingredients

• One 1 1/2 to 2-pound butternut squash, cut in half, seeds and strings removed
• 2 tablespoons olive oil
• 3 quarts (12 cups) chicken broth
• 2 1/2 cups chopped yellow onions
• 1 cup wild rice
• 3/4 pound (12 ounces) kielbasa or other smoked sausage, cut into 1/2-inch slices
• 2 cups fresh or thawed frozen corn kernels
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups half and half
• 2 tablespoons minced fresh flat-leaf parsley

Instructions

1. Preheat the oven to 400°F.
2. Rub the cut sides of the squash halves with 1 tablespoon of olive oil. Place on a baking sheet flesh side down and roast until tender when pierced with the tip of a knife, about 45 minutes to 1 hour.
3. Let the squash cool until easy to handle, then scoop the flesh from the skin with a large spoon. Puree the butternut flesh with 2 cups of the stock in a food process or blender.
4. Bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside.
5. Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Add the sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups onions, the corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes. Add the remaining 6 cups stock and squash puree, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally and skimming any fat that rises to the surface.
6. Stir in the rice and cook for 5 minutes. Stir in the half and half and parsley. Serve hot ladled into bowls.

Recommended Products

Olive Oil

Chicken Broth

Nutrition Facts

Calories

401.18

Fat

21.61 g

Sat. Fat

7.82 g

Carbs

40.86 g

Fiber

4.57 g

Net carbs

36.28 g

Sugar

10.17 g

Protein

14.4 g

Sodium

2008.48 mg

Cholesterol

53.17 mg

https://www.the-sustainable-kitchen.com/blog-1-1/butternut-squash-sausage-soup

Winter

Soup

American

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