Saturday, February 6, 2010
Squash and Wild Rice Soup
In cleaning out my pantry yesterday, I stumbled upon a butternut squash that I figured I should use up. I was also hungry for a comforting soup to use it in. I thought the combination of wild rice, sausage and squash sounded pretty yummy.
I adapted the recipe to be made in the crockpot since I needed to be gone until dinner time, and I think it worked out well. I didn't have smoked sausage, so I just used turkey Italian sausage -- but I do think the smoked sausage would be a better compliment to the flavors. And, I think next time I'd add some green veggies -- maybe peas, or green beans, or even spinach, to add additional flavor.
It was a nice, warm, comfy-cozy soup to enjoy on a chilly night.
Squash and Wild Rice Soup - Adapted from Emeril Lagasse
1 large butternut squash
6 C chicken stock
1 large onion, chopped
1 C wild rice, prepared
2 C corn
3/4 lb. smoked sausage (we used Italian Turkey sausage)
1 C half and half, or milk
salt and pepper to taste
1 tsp. parsley
Begin by roasting the butternut squash in the oven. Cut the squash in half, poke with a fork a few times, and then cover and roast in the oven at 350-400 for 1 hour, until tender. Alternatively, you can "roast" in the microwave as well.
When cooled, scoop out the flesh from the squash.
Combine the squash and 1 C chicken broth and puree.
Pour the puree along with the additional chicken broth into the crockpot.
Meanwhile, saute the sausage with onion in a skillet.
Add to the soup along with the 2 C corn.
Cook on low for ~4 hours.
Meanwhile, prepare the wild rice.
About 1 hour prior to serving, add in the cooked wild rice.
Then, stir in the half and half, along with salt, pepper and parsley.
Heat on low for ~1 hour.
Serve warm, with crackers.