Butternut Squash and Spicy Sausage Soup Recipe
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Butternut Squash and Spicy Sausage Soup

By: DenaInChicago  
"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."

Rating: This weblink has been rated 45 times with an average star rating of 4.5 Read Reviews (39)

Rate/Review | 878 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 3 Min
Ready In:
1 Hr 18 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 cups water
  • 1/2 cup long grain white rice
  • 1 unpeeled butternut squash, halved and seeded
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 1/4 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
  • 1/2 cup heavy cream (optional)

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
  2. Place the butternut squash into the prepared baking dish, cut side down.
  3. Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 321 | Total Fat: 15.5g | Cholesterol: 74mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2008 by naples34102 
I was skeptical about the sausage in here, but just curious enough to give it a try. Not a fan... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2009 by sunnytummy 
Blended squash with cream of chicken soup and added skim milk to thin. Cooked sausage with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2008 by Daisy Mae Supporting Member (Click to learn more about Supporting Membership)
I thought this was very tasty, but I did make some changes. I added some minced garlic, used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by SandyMC 
This soup was a big hit with the growups, but my daughter said it was a little too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2008 by slastinger 
I used a little less ground pork sausage and it turned out great!! You could also add other... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2008 by pampered_dawn 
Great soup! I used regular pork sausage b/c I couldn't find turkey and I was afraid my young... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2007 by Catergirl 
I followed some of the other reviews by roasting the squash, which makes things much easier.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by shelley 
I wasn't sure about this recipe because I've never cooked butternut squash before, but it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by rachel 
this soup was the BEST SOUP i've had in years. it seemed like sort of a strange combo, but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by MelissaReNae 
Used Antelope Sausage instead of Turkey - so that definitely changed the flavor a bit. I... MORE

 
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