Cooking Wine, Butternut Squash, & Wild Rice Soup
Warm butternut squash, sausage, and wild rice combine into a hearty, deeply satisfying cold-weather favorite. Holland House White Cooking Wine adds bold flavor and sweet apples round out this flavorful soup that is a holiday favorite in our home.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
- 1/4 cup Holland House White Cooking Wine
- 2 lb butternut squash chunked. (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
- 1/2 cup chopped fresh parsley
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 10 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 fresh parsley.
Heat for a few minutes until warm, before serving.
Serve with a dollop of Greek yogurt, fresh parsley, and a sprinkle of cinnamon.