Description
This Butternut Squash Wild Rice Soup is a rich and hearty fall favorite featuring roasted butternut squash pureed with vegetable stock, tender wild rice, smoky sausage, and fresh vegetables. Creamy yet wholesome, it combines roasted flavors with a smooth texture, making it a comforting and satisfying meal perfect for chilly days.
Ingredients
Roasted Vegetables
- 2 medium butternut squash (3 to 4 lbs total), peeled, seeded, and chopped
- 1 small carrot, peeled and chopped
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Soup Base and Add-ins
- 8 cups vegetable stock, divided
- 2 small white onions, diced and divided
- 12 oz smoked sausage, such as kielbasa, roughly diced
- 1 cup wild rice
- 2 zucchini, chopped
- 1/4 teaspoon garlic powder
- 1 1/2 cups half and half
- 1 tablespoon chopped fresh parsley leaves (for garnish)
Instructions
- Roast the Vegetables: Preheat the oven to 400˚F. Spread the chopped butternut squash on a lined baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 30 minutes, then add the chopped carrot. Continue roasting for an additional 15-20 minutes or until both vegetables are tender. Remove from the oven and let cool.
- Puree the Roasted Vegetables: Once cooled, transfer the roasted butternut squash and carrot to a food processor. Add 2 cups of the vegetable stock and blend until smooth to create the soup base.
- Cook Sausage and Vegetables: In a stockpot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced smoked sausage and half of the diced onions. Cook for about 4 minutes until the sausage starts to brown. Stir in the chopped zucchini and cook for another 3 minutes until tender. Remove from the pan and set aside.
- Prepare the Wild Rice: In the same stockpot, add 4 cups of vegetable stock and bring to a low boil. Add the wild rice, remaining diced onions, and garlic powder. Cover the pot and cook on medium heat for 20-25 minutes, or until the rice is tender.
- Combine Ingredients and Simmer: Pour the remaining vegetable stock into the stockpot and bring to a low boil. Add the pureed butternut squash mixture, cooked sausage and zucchini back into the pot. Heat through until all ingredients are warmed properly.
- Finish the Soup: Remove the pot from the heat and let the soup sit for 5 minutes. Stir in the half and half to make the soup creamy. Garnish with fresh chopped parsley leaves.
- Serve: Ladle the soup into bowls and serve immediately while hot for the best flavor and texture.
Notes
- Use vegetable stock for a vegetarian-friendly base; replace sausage with vegetarian sausage for a full vegetarian option.
- For a dairy-free alternative, substitute half and half with coconut cream or a plant-based milk.
- Wild rice adds great texture but can be substituted with brown rice or other grains if desired.
- Adjust seasoning with salt and pepper to taste after blending for best flavor balance.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 35 minutes
- Cook Time: 1 hour 37 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
