How to make it

  • Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
  • Place the butternut squash into the prepared baking dish, cut side down. Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
  • Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
  • Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Push the onion to the sides of the pan and add the sausage to the middle of the pan; cook until crumbly and evenly browned.
  • Stir in the cooked rice and corn.
  • Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
  • Dump squash mixture into a stock pot, then add the sausage mixture. Add more chicken broth until you reach the consistency you prefer.
  • Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

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    " It was excellent "
    crabhappychick ate it and said...
    Mmmmm...a non-creamy, beautiful butternut squash soup. LOL..well, if you option out of the optional cream! Love the contrasts of smooth and spicy! Great post.
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