This is an Emeril recipe. I made it for Thanksgiving and it was SOOOO good! I thought I'd share. It was a bit time consuming but so worth it! Also, if you don't know how to work with whole squash (I didn't) - here's a very helpful link to cut and paste in your browser - http://www.youtube.com/watch?v=PRl-jjG2bYY
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Smoked Sausage, Butternut Squash and Wild Rice Soup. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Smoked Sausage, Butternut Squash and Wild Rice Soup in your home. Then, follow these steps below to serve Smoked Sausage, Butternut Squash and Wild Rice Soup for your family or friends.
2, NA, NA, 12 olive oil
2 1/2 salt
2 wild rice
1 1/2 smoked sausage
1 fresh corn kernels
If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Smoked Sausage, Butternut Squash and Wild Rice Soup in your home by yourself.
Preheat the oven to 400 degrees.
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 oven and cool completely.
In food processor or blender, puree the squash with 2 cups of the chicken stock until smooth. 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. Add the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the pan from the heat and let 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 the corn. Season with salt and pepper and saute for 3 more minutes.
Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce 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 more minutes. Remove from the heat, stir in the half and half and season to taste with salt and pepper., Stir in the parsley and serve.
So that brings us to the end of this special Smoked Sausage, Butternut Squash and Wild Rice Soup recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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