Warm butternut squash, sausage, and wild rice combine into a hearty, deeply satisfying cold-weather favorite. White wine adds bold flavor and sweet apples round out this flavorful soup that is a holiday favorite in our home.
Jaimeson, a NellieBellie recipe tester says…
“Made a really pretty bowl especially with the garnishes. Had different textures that all worked together. Will be making this again!”
Butternut Squash and apple is truly a wonder pairing…you’ll love the subtle flavors these bring to this soup. If you have never tried pairing up squash and apple before, do it! You’ll be so glad you tried it.
I use Holland House Cooking Wines all. the. time. Especially with soup. Frankly, I don’t know if there is a soup that I make that doesn’t include a good shot of their cooking wine. These are go-to, must-have ingredients in my pantry.
Tip: Try adding some of their red cooking wine to your favorite chili recipe. SOOO good!
That, friends, is a perfect bite. All sorts of yummy ingredients coming together to have a party on a spoon. Warm, robust, sweet, spicy, sassy, and bold. Yes, those are words to describe me. So true. But THIS SOUP!! GAH. I wish I could cram it in your mouth and watch your face turn into mush because you love it so.
These are simple spices that warm up the soup in the just right amount. Just. Right.
And raise your hand if you have a food crush on butternut squash. That little ingredient can do so much! Magic. It is just a magic little veggie.
I just had to show you guys how I have an uncanny ability to pick dishes that are almost too small. Just almost. Enough that I won’t change the pan. But just small enough that it gets a bit dicey when it comes time to stir. And if it’s a tomato based soup…forget it, it splatters everywhere!
That’s me, the girl that picks the too small container. Every time.
Another magic pair, sausage and apple. Apple and sausage. They even have apple sausage. Because they are magic together.
Ta-da!! Did you think there would be a soup without Holland House in it? Heck no. Never.
The white wine is perfect for deglazing the sausage and apple pan AND adding glorious bold flavor and moisture to the soup. Do NOT be tempted to skip this. You’ll be sorry.
While you were watching me deglaze that sausage and apple pan I was over here working in the other too small pot trying to use the immersion blender to blend up the squash base into a beautiful puree.
I made a mess and didn’t want you to see. But, it’s done and oh so delicious!
Now for the magic…
Add the sweet sausage and apple with all of that lovely squashy goodness.
And cooked wild rice.
Being from MN, we are a bit picky and obnoxious about our wild rice. But, don’t think for one second that we all don’t open a can on occasion.
Cause we soooo do.
This soup uses a can of wild rice and I don’t apologize. Simple is the name of the game when it comes time to get supper on the table.
A good dose of fresh parsley brightens up the soup and gives it some additional color.
Tip: to add nutrition, try adding a cup of chopped spinach with the parsley. It’s yummy!
Love in a soup pot. From me to you.
P.S. Don’t skip the dollop of yogurt, dash of cinnamon, and additional fresh parsley on top.
You could use sour cream if you like. But definitely add that bright creaminess to the top. It makes the perfect bite!
Butternut Squash & Wild Rice Soup
Ingredients
- 1/4 cup White Cooking Wine
- 2 lb butternut squash chunked about 1/2 inch chunks. (about 2 cups)
- 1 small onion sliced
- 3 tablespoons olive oil
- 32 oz chicken broth
- 1 tablespoon ground ginger
- 1 teaspoon smoked paprika
- 1 teaspoon pepper
- 1 teaspoon salt add more to taste
- 1 lb. ground sweet italian sausage
- 1 Honeycrisp apple diced
- 1 15 oz can pre-cooked wild rice if you can't find a can use Minute Maid rice cups or pouched wild rice blend
- 1/2 cup chopped fresh parsley
Instructions
- Heat oil in large soup pot, add chopped squash and onion. Saute on medium-high heat for 5 minutes, stirring often, until the onion is mostly soft.
- Add the chicken broth and spices, bring to boil. Cover and simmer for 15 minutes or until squash is soft.
- Meanwhile, add the ground sausage to a hot skillet. Saute until the sausage is fully cooked.
- Add the chopped apple and cook for about 1 minute (if needed, add a bit of olive oil to the pan).
- Quickly pour the cooking wine into the pan to deglaze it. Use a spatula to loosen the yummy sausage bits in the pan. Remove from heat.
- When the squash is soft, use an immersion blender to puree the squash. Or, use a blender to blend the squash and return it to the pan.
- Add the sausage, apple, and cooking wine to the squash along with the wild rice and 3/4 of the fresh parsley.
- Heat for a few minutes until warm, before serving.
- Serve with a dollop of Greek yogurt, additional fresh parsley, and a sprinkle of cinnamon.
