When I bought wild rice for the first soup, I could find it most economically in a large bag – way too much for just one recipe! Then I stumbled across this recipe (thank you, Pinterest!). Smoked sausage, butternut squash, wild rice… quintessential late autumn/winter foods.
SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP
Courtesy Emeril Lagasse and the Cooking Channel
1 medium butternut squash, about 1 1/2 to 2 pounds
2 Tablespoons olive oil
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 pieces
2 cups fresh corn kernels
1 1/2 cups half and half
1 Tablespoon chopped fresh parsley leaves
Preheat the oven to 400*F. Season the squash with 1 Tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, 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 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 cream and season with salt and pepper. Stir in the parsley and serve.