Smoked Sausage Butternut Squash and Wild Rice Soup
Cozy up with a hearty bowl of Smoked Sausage Butternut Squash and Wild Rice Soup, a comforting recipe bursting with fall flavors and wholesome ingredients. This creamy soup pairs smoky, savory sausage with tender butternut squash, nutty wild rice, and aromatic herbs like thyme and rosemary, creating a rich and satisfying dish perfect for chilly days. Made in just over an hour, this one-pot wonder combines sautéed vegetables, a touch of heavy cream, and a partial blend of the soup for a velvety yet textured consistency that's deeply satisfying. Ideal as a standalone meal or served with crusty bread, this soothing soup is an irresistible combination of creamy, smoky, and earthy flavors. Perfect for meal prepping or impressing dinner guests, it’s a comfort food classic you’ll want to make again and again!
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Recipe Information
Ingredients
- 12 ounces smoked sausage
- 4 cups butternut squash
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 bay leaf
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Slice the smoked sausage into thin rounds and set aside.
Peel and dice the butternut squash into 1/2-inch cubes. Finely chop the onion and garlic. Slice the carrots and celery into small pieces.
Rinse and drain the wild rice under cold water using a fine mesh sieve.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the sliced smoked sausage to the pot and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the onion, carrots, and celery and sauté for 5-7 minutes until softened.
Add the minced garlic to the pot and cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the butternut squash cubes, wild rice, dried thyme, dried rosemary, bay leaf, and chicken broth.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 40 minutes, or until the wild rice is tender.
Remove the bay leaf and use an immersion blender to partially puree the soup for a creamy texture, leaving some chunks of butternut squash and vegetables intact. (Alternatively, remove about 2 cups of the soup, blend it, and return it to the pot.)
Lower the heat and stir in the cooked sausage and heavy cream.
Season the soup with salt and black pepper, adjusting to taste.
Simmer for another 5 minutes until heated through.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
