Recipes Discovered

Butternut Squash, Sausage, and Rice Soup Recipe

When it’s really cold outside, I love to have a nice, hot bowl of soup. This recipe for butternut squash soup is great because it includes sausage and rice, so it’s a complete meal in a bowl.

First, I peeled, seeded, and chopped a large butternut squash into 1 inch cubes. Then I roasted it with a little olive oil for about 45 minutes, until it was really tender. Once it cooled a little bit, I put it in the blender with enough chicken broth to puree it, about a cup. While the squash was roasting, I cooked some brown rice in chicken broth with some onions. That also took about 45 minutes, so it was done the same time as the squash.

After the squash and rice were cooked, I added some olive oil and the sausage to my dutch oven. Once sausage was browned, I added the rest of the onions and the corn. I was really uncertain about the corn in this recipe, but in the end I was glad I added it. It adds a difference sweetness and texture to the soup. When the onion was soft, I added the squash puree and chicken broth. I added 3 cups of chicken broth, but I like a fairly thick soup. Add as much as you like, and remember, more can always be added later. I covered my pot and let everything simmer for 20 minutes before add the rice and cooking for another 10 minutes. At that point, I seasoned it with a little salt and pepper and served the soup with a sprinkle of fresh parsley.

To me, the soup was perfect. It was very thick and creamy, plus it was sweet from the squash, smokey from the sausage, and had a nice texture with the rice and corn. Seth even agreed with me, and he generally isn’t that into soup. I wish I had made more because I hear it’s going to be cold for quite awhile.

Butternut Squash, Sausage, and Rice Soup Recipe