Butternut Squash & Wild Rice Soup

Warm butternut squash, sausage, and wild rice combine into a hearty, deeply satisfying cold-weather favorite.

Course Soup

Cuisine American

Keyword wild rice soup

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 515kcal

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

Get Recipe Ingredients

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.