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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.
Course Soup
Cuisine American
Keyword wild rice soup
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.