I’ve got a quick bonus post today – some homemade soup! I’m taking some much needed time away from the day job, and when I do have relaxed, uninterrupted time, I love to cook.
This recipe is Emeril’s Butternut Squash, Sausage and Wild Rice Soup, but if you want the original recipe the way he makes it, you’ll have to get it off the Food Network site. His version uses a lot more broth than I do; it also makes about twice as much, probably more. Certainly too much for me to eat before I’m tired of it.
Here’s how I make it:
3 to 4 lbs, peeled, seeded butternut squash, cut into 1-inch chunks
2 tbs. extra-virgin olive oil
Salt, freshly ground black pepper
2 cans chicken broth, or homemade stock
1 onion, diced
2 cups cooked wild rice
2-3 Italian sausage links, removed from their casings
1 cups frozen corn
1-1 1/2 cups half-and-half
bunch of chopped fresh parsley leaves (about 1/4-1/2 cup)
Put the cubed squash in a large pot with water to cover; add about 1/2 tsp. salt. When it begins to boil, cover the pot and simmer for about 10 minutes or until tender when pierced with a fork. Drain and set aside.
In a soup pot, heat the olive oil and saute the onion for a few minutes until translucent. Add the sausage, breaking up into small chunks and cook until browned all over. Pour in 1 can of broth and add half the squash chunks. Pour the remaining can of broth into the leftover squash and mash it with a potato masher until reasonably smooth. Add this to the sausage mixture and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes.
Stir in the rice and corn, and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and season with salt and pepper. Stir in the parsley and serve. Or you can put it in individual containers like I do and freeze it.
I hope you enjoy this soup – and again, thanks for stopping by.