| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Prep: | 30 min |
| Cook: | 2 hr 40 min |
| Yield: | 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| 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 |
| Serving Size | 1 of 10 servings |
| 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 |
Reviews
I had to make some modifications based on what I had but this turned out great and we all liked it. Used the frozen butternut squash chunks, browned bulk sausage instead of kielbasa, frozen corn instead of fresh and sprinkled in dried parsley because I did not have fresh. I’m sure I would like it better if Emeril made it for me but it was really good even with these changes.
A family member has made this for years. I’m so happy to have found the recipe! As soon as hoodie weather arrives, I can hardly think of anything else. I carmelize eckrich sausage in cast iron for the win.
Could you use andouille sausage in this?
I make this soup year after year on thanksgiving and everyone rants and raves about it. They love it! I use Hillshire farms smoked sausage which tastes the best in my opinion. I would highly recommend this recipe. It takes a little bit of time to make but is totally worth it.
This soup is one of my favorites as it is supremely delicious and so out of the ordinary. I have made it several times and it always is a hit. Sometimes I use fresh squash but often I buy frozen and make it that way, both are very good. Today I will try it with brown rice as I have no wild rice.
This soup is so delicious! It is hit every time I bring it somewhere. I make it every fall with my neighbor’s fresh sweet butternut squash. You can prepare the squash ahead of time. Wash the whole squash. Place entire squash on a cookie sheet in the oven. Turn the oven to 425 (no need to pre-heat!) and set the timer for 60 minutes. Allow the squash to cool for a few minutes before slicing it down the middle. Remove seeds and scoop out the soft flesh. It’s perfect every time! I place the roasted squash flesh in large gallon ziplock bags and freeze to have on hand for this soup all year long!!
I don’t know how this recipe doesn’t have more reviews. I have been making this recipe for at least 10 years… It is one of my all-time favorite fall recipes. So good!
I saw Emerill making this recipe about 10 years ago So I made it for Thanksgiving pre-meal, I have 4 brothers and 6 nephews, Now they wait for me at the door! No leftovers in sight.
Amazing! Emeril NEVER disappoints. So flavorful, and surprisingly filling! I won a few friends over that don’t really like soups.
I make this soup lower fat by using turkey sausage and dairy free using Ripple Half and Half. It is one of our favorite family soups….