When I was growing up, my mom used to make them frequently after a turkey meal when we had leftover stuffing or dressing. They taste great!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 3 mins |
| Total Time: | 1 hr 18 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups water
- ½ cup long grain white rice
- 1 unpeeled butternut squash, halved and seeded
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 ¼ pounds spicy turkey sausage, casings removed
- 1 cup frozen corn
- 2 (13.75 ounce) cans chicken broth
- salt to taste
- 1 tablespoon ground black pepper, or to taste
- salt, to taste
- ½ cup heavy cream (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9×13 baking dish.
- Place the butternut squash into the prepared baking dish, cut side down.
- Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
- Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
- Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
- Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
- Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 1076 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good! I didn’t have cream so I didn’t add it but I will next time. It was a bit thicker than I wanted, but the flavor was very good! Will make again
Delicious! No changes.
In all fairness I had made a roasted butternut squash soup based on a mix of Red Drummond’s recipe for southwest version and Chef John’s version including vinegar but a much smaller amount. So, that soup was okay but missing something. I ran across this recipe and since I had hot Italian sausage on hand I sautéed chopped onion, a bit more garlic and the crumbled sausage added it all to the soup which proved to be fabulous. BF loved it and he’s super picky about his food. Please note I did not add corn or rice or obviously follow this recipe as written but I chose to review as I think it’s a good guide and was very pleased with the sausage addition! Happy cooking!
I will make this again! I used italian spicy sausage instead of turkey. I diced 4 onions. Minced One head of garlic. A stick of butter. Milk instead of heavy cream. I used my own homemade chicken stock.
This is a soup I will make again. I gave it a five-star rating, but that rating is based on how I modified the recipe to my taste. Reading so many comments about the rice, I decided to have it prepared and on the side for those who like rice (not me). I used sweet turkey sausage because I’m not a fan of things that are too hot/spicy. This left the soup a bit bland. To compensate, I added garlic powder and chili powder. Instead of heavy cream, I used a can of condensed milk. The soup was delish!!!
Excellent. Loved the sausage and rice for flavor and texture.
Great soup. A little more work than I expected, but delicious. I added ground red pepper.
Very tasty! Did not purée the onions or sausage. We added it right in the puréed butternut squash! Yum
Did not use heavy cream or corn, also use less than a pound of sausage (kept casings), did not blend squash cus it was super easy to scoop out! Absolutely delish!!
Added one garlic clove and mixed frozen vegetables. Tasted good but the addition of the cream did give a smoother consistency. Had to find a recipe with meat in it cause my husbands not crazy about butternut squash soup and I am. This fit the bill.
The sausage was a little strong for me–maybe a bit less next time? Otherwise, this was a nice change from the many super smooth, almost sweet butternut squash soups out there.
I added a splash of white wine and sautéed two cloves of garlic with the onion. It was very hearty, tasty soup. Next time I will omit the corn. I don’t think it is needed.
Very good. Made as directed except used spicy venison sausage. Did not use optional cream, as it was rich enough without. The butternut squash as a soup base is something I’ll try with other recipes.
I’m eating this now so I thought I would give my quick review…it’s good and I used whole sausage links cut up in 1/4’s….it has a good flavor but I don’t think I will use the rice again .
I don’t like squash, but I had to give this a try. It was definitely worth it! I used pork sausage and added chopped celery. Also, to make it much quicker, microwave the squash. Cut the squash in half, remove the seeds. Put a little butter in each half, sprinkle with salt, pepper and garlic powder. Cover with plastic wrap and microwave on high for 5-7 minutes or until squash is tender. Then just scoop out of the peel and let cool before putting in the blender.
OH My GOODNESS, this soup is amazing! I made it as stated, but instead of corn, I added chopped spinach, I added garlic like other reviewers stated and added a little bit more brown rice than it called for. It was DELICIOUS…even my hubby, who normally doesn’t like soup, had seconds. I usually don’t leave reviews, but this was too good not to review!! I didn’t add the cream at the end, but did put a little so cream in my bowl and a little italian cheese shreds. DELISH!!
It just needs more flavor. Everything works together but it doesn’t taste like much.
Made a few modifications. Spiced the sausage with cayenne pepper, crushed red pepper, garlic, sea salt and pepper. I added baby bellas, and celery with the onions. I made jasmine rice and used 1c. sour cream in place of the cream.
I loved the taste, and so did my husband. He just doesn’t care for the texture, so it won’t be made again, unfortunately! I used brown rice. I couldn’t find spicy turkey sausage, so I used regular turkey sausage & added approx 1 tbsp minced garlic, 1/4 tsp cayenne pepper, 1/2 tsp paprika, 1/2 tsp garlic salt, and pepper. I also added 1 cup sliced carrots, steamed, and added them to the squash to puree. The mixture of ingredients is really what makes this soup stand out!
Great Soup! I made it with Johnsonville Italian sausage and deglazed the pan with white wine per some other reviews –and it turned out delicious!
This was my 1st time cooking any kind of squash – I followed the directions exactly and it was amazing! My only critique is that the rice soaks up the broth, so now I don’t add it to the pot, but instead add some cooked rice right before I serve it.