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Smoked Sausage, Butternut Squash & Wild Rice Soup

*Customer Submission: 

I use milk instead of half & half (add with rice and simmer 10 minutes for desired consistency.) I also sauté the onions until golden and deglaze the pan with brandy before adding to wild rice stock. I usually use Andouille sausage for a little bite. 

1 Medium Butternut Squash, about 1 ½ - 2 Lbs. 

2 TBS Olive Oil 


Freshly Ground Black Pepper 

12 C. Chicken Stock 

2 ½ C. Chopped Onions 

1 C. Wild Rice 

¾ Lb. Smoked sausage, such as kielbasa, cut into ¼-inch pieces 

2 C. Fresh Corn Kernels 

1 ½ C. Half & Half ( or milk) 


Preheat oven to 400*. Season squash with 1 tablespoon of the oil, salt and pepper. Place on baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash, puree with 2 cups of chicken stock until smooth, set aside. In a saucepan over medium heat, bring 4 cups of the stock and ½ cup of the chopped onions to a simmer. Stir in rice, cook until rice is tender and liquid is absorbed, about an hour stirring occasionally. Remove rice from pan and cool. In a large saucepan over mdium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add remaining onions and corn. Season with salt and pepper. Saute for 3 minutes. Add remaining 6 cups of stock and the squash puree. Bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes. Skim off any fa that rises to the surface. Stir in rice and cook for 10 minutes. Remove from the heat, stir in cream, season with salt, pepper and parsley and Serve.