Soup is such a fall and winter food! So cozy and warming. It really is the perfect food for a cold night! And this is totally one of our favorite soups to have all fall and winter long. It’s hearty, full of flavor, healthy, and it makes a TON!
This recipe starts with butternut squash, roasted and then pureed until smooth. Then you cook wild rice and brown sausage with onion and garlic, then throw it all together. We opt for turkey kielbasa over pork sausage because it’s healthier. A hearty chicken sausage would also be great in this soup. Chicken or turkey sausage will still provide needed protein and flavor, but fewer calories and less fat. 🙂
This soup is totally filling on it’s own and because it’s made up of healthy ingredients you can serve up a big bowl guilt-free. That said, not much would beat a piece of cheese toast or a grilled cheese served up alongside this soup. It would be a perfect pairing for a Saturday night dinner break from a strict weekday routine. To make this soup even more rich, swirl in half and half or heavy cream or even sour cream instead of low fat milk. You could also top it with crumbled cheese like feta or cotija. But honestly, this soup is great on it’s own. It doesn’t need heavy cream or cheese – it’s so rich and delicious without it.
Adapted from Emeril
- 2 medium butternut squash, peeled, seeded, and cut into 1-inch chunks
- 2 tablespoons olive oil
- Freshly ground black pepper
- 12 cups chicken stock
- 1 large onion, chopped
- 1 cup wild rice
- 3/4 pound turkiey kielbasa, cut into 1/4-inch
- 1 10 oz bag frozen corn kernels
- 1 cup milk, low fat or 1%
- 1 tablespoon chopped fresh parsley leaves
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, according to package instructions. Remove the rice from the pan and cool.
The first two steps can be done ahead of time - storing the squash puree and rice in the fridge.
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 onion 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 milk and season with salt and pepper. Stir in the parsley and serve.