BUTTERNUT SQUASH AND SAUSAGE SOUP
Soup comforts the soul and this creamy, healthy soup does nothing short of that. This makes a large pot and I love sharing it with others. --Jerilyn Korver, Altoona, Iowa
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 18
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside., In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer until carrots are tender, 15-20 minutes. , Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 783mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 8g fiber), Protein 14g protein.
SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP
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
Provided by lazy gourmet
Categories Pork
Time 3h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 510.2, Fat 21.9, SaturatedFat 7.9, Cholesterol 45.3, Sodium 954.9, Carbohydrate 60.9, Fiber 6.9, Sugar 12.7, Protein 21.9
BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
- In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
- In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
- Serve the soup in bowls, garnished with the crispy sage leaves.
CURRIED WILD RICE AND SQUASH SOUP
Yummy curried wild rice and squash soup.
Provided by Connie Dempsey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
- Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
- In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 61.2 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 8.3 g, Protein 7.6 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 10.8 g
SAUSAGE, SQUASH & WILD RICE SOUP
My daughter & her husband made this at Christmas last year and it was wonderful! Rich and flavorful, a really good soup. One substitution I've made to make it a little quicker is to buy two 12-oz. boxes of frozen winter squash and then skip the entire first step. If you choose to do that, reduce the amount of chicken stock by about 2 cups if you prefer the soup a little thicker. This is one of those foods that is better the next day!
Provided by Park Rangerette
Categories Low Cholesterol
Time 1h15m
Yield 12 cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of 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. (Skip this step entirely if you are using frozen squash).
- 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. Set aside to cool.
- In a large soup pan 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 squash puree and remaining 6 cups of broth. 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 heat, stir in the cream and season to taste.
Nutrition Facts : Calories 441, Fat 21.7, SaturatedFat 7.8, Cholesterol 45.3, Sodium 944.7, Carbohydrate 43.3, Fiber 3.7, Sugar 8.2, Protein 20.3
BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE
Make and share this Butternut Squash, Rice and Sausage Casserole recipe from Food.com.
Provided by Chef Jean Louise
Categories Short Grain Rice
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
- Increase oven temperature to 400 degrees.
- In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
- In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
- In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
- Add the apple and garlic, and saute for two minutes.
- Add the rice, and saute for an additional minute.
- Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
- Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
- Bake at 400 degrees for 30 minutes.
- Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
- Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
- Allow to cool for ten minutes before serving.
Nutrition Facts : Calories 368.9, Fat 6.1, SaturatedFat 2.4, Cholesterol 8.8, Sodium 614.2, Carbohydrate 67.2, Fiber 7.1, Sugar 10.1, Protein 12.2
BUTTERNUT SQUASH AND SPICY SAUSAGE SOUP
Fall is my favorite time of year because I can make this soup. It's filling and delicious! There are many ways to customize the ingredients to suit your tastes. Sometimes I used flavored rice, depending on what I have on hand. Also, add more or less chicken broth to make the soup's thickness fit your liking.
Provided by Minnesota_Girl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h18m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 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 316.6 calories, Carbohydrate 31.6 g, Cholesterol 76.4 mg, Fat 14.9 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 5.8 g, Sodium 1075.6 mg, Sugar 4.8 g
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- Drizzle 1 tablespoon olive oil and sprinkle salt and pepper over the squash and toss to coat. Roast in the oven for 35-45 minutes until the edges are browned. Set aside to cool.
- While the squash is roasting, add 1 tablespoon of olive oil to a large pot over medium heat. Brown the turkey sausage for a few minutes. Remove from the pot and set aside. Add in the bacon and cook until crispy. Add in the onion, carrots, and celery, cooking until softened. Stir in the garlic and wild rice. Pour in 4 cups of chicken broth and bring the mixture to a boil. Then, reduce to a simmer, cooking for 30-40 minutes until the rice is tender.
- Once the squash is cool, remove the peel. Chop the squash into large chunks and place in a food processor or blender. Pour in 1-2 cups of chicken broth and blend until smooth.
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