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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 166.6
  • Total Fat: 5.6 g
  • Cholesterol: 10.2 mg
  • Sodium: 2,157.9 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 9.3 g

View full nutritional breakdown of Smoked Sausage, Butternut, and Wild Rice Soup calories by ingredient
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Smoked Sausage, Butternut, and Wild Rice Soup

Submitted by: ROSIECOTTON19
Smoked Sausage, Butternut, and Wild Rice Soup

Introduction

Emeril's recipe with a couple substitutions Emeril's recipe with a couple substitutions
Number of Servings: 10

Ingredients

    1 medium butternut squash
    2 tablespoons olive oil
    Salt
    Freshly ground black pepper
    12 cups chicken stock
    1 cups chopped onions
    1 cup wild rice
    3/4 pound smoked sausage, such as turkey kielbasa, cut into 1/4-inch
    2 cups fresh corn kernels
    1 1/2 cups fat free half-and-half
    1 tablespoon chopped fresh parsley leaves

Directions

Preheat the oven to 400 degrees F.

Split the squash in half lengthwise and remove seeds/pulp. 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 the oven and cool completely. Scoop out cooked squash. In a blender or food processor, 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 of 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 half-and-half and reason with salt and pepper. Stir in the parsley and serve.
makes 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user ROSIECOTTON19.






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