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Butternut Squash and Spicy Sausage Soup
Butternut Squash and Spicy Sausage Soup
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Prep Time:
15 minutes
Cook Time:
63 minutes
Total Time:
78 minutes
Savory autumn soup with chicken broth, roasted butternut squash, spicy turkey sausage, rice, corn, and optional cream.
Ingredients:
  • 0.5 cup long grain white rice
  • 1 unpeeled butternut squash, halved and seeded
  • 1 large yellow onion, chopped
  • 1.25 pounds spicy turkey sausage, casings removed
  • 1 cup frozen corn
  • 2 (13.75 ounce) cans chicken broth
  • 1 tablespoon ground black pepper, or to taste
  • salt, to taste
  • 0.5 cup heavy cream
Instructions:
  • Preheat oven to 375 degrees F (190 degrees C) and pour 1 cup of water into a 9x13 baking dish.
  • Arrange the butternut squash, cut side down, in the baking dish.
  • Roast in a hot oven until the squash is tender when pierced with a fork, around 45 minutes.
  • In a saucepan, combine the rice with the remaining 1 cup of water. Boil uncovered over medium-high heat. Then reduce heat, cover, and simmer for about 20 minutes until the water is absorbed and the rice is fluffy. Remove from heat and fluff with a fork.
  • In a large soup pot over medium-high heat, sauté the onion in olive oil until tender and transparent, about 5 minutes. Add turkey sausage and cook until browned. Drain excess fat, then mix in cooked rice and corn.
  • Transfer the cooked squash to a blender or food processor, leaving the peels aside. Add chicken broth to the blender or processor. Blend until smooth, approximately 1 minute.
  • Combine squash and sausage mixtures, ensuring they are thoroughly mixed. Season with pepper and salt to your liking. For added richness, mix in the heavy cream. Heat the soup over medium heat for about 15 minutes until warmed, but avoid boiling.

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