SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP
Provided by Emeril Lagasse
Categories appetizer
Time 3h10m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
- In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.
CURRIED WILD RICE AND SQUASH SOUP
Yummy curried wild rice and squash soup.
Provided by Connie Dempsey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
- Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
- In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 61.2 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 8.3 g, Protein 7.6 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 10.8 g
SQUASH & WILD RICE SOUP RECIPE
This butternut squash & wild rice soup from Heidi Swanson's new cookbook, Near & Far, is as delicious as it is beautiful. It's also healthy and gluten-free.
Provided by Heidi Swanson, [Near & Far]
Categories Main
Time 40m
Number Of Ingredients 17
Steps:
- To make the lemon ginger rosemary butter, heat the butter in a small saucepan over medium heat for about 3 minutes - long enough for it to start to brown a bit.
- Remove from the heat and immediately stir in the rosemary, lemon zest, grated ginger, and salt
- stir well and let sit for 5 minutes or so. Strain the butter and reserve the pulp to serve separately.
- Grate the ginger (a fine Microplane grater works well) and scoop the grated ginger pulp into a fine-mesh strainer.
- Use your fingers to press the juice into a bowl.
- You might find it helpful to make a loose fist and run your knuckles around the sides and bottom of the strainer. (You can, of course, speed the process by using a juicer.)
- To make the soup, melt the butter in a large soup pot over medium-high heat.
- Add the onions, shallots, serrano, and salt.
- Cook until softened, about 5 minutes, then add the pumpkin and the water (less if you like a thicker soup, though this soup is nice on the thinner side).
- Bring just to a simmer and cook until the squash is completely tender throughout about 15 minutes.
- Note that the time it takes will differ among different squash varietals.
- Remove from the heat, puree with a hand blender until smooth, and stir in the ginger juice.
- If you like an even thinner soup, add a bit more water at this point, then stir in more salt to taste.
- Serve over a big scoop of wild rice with a dollop of yogurt, some pepitas, the lemon ginger rosemary butter, and a bit of pulp.
Nutrition Facts : ServingSize 1 bowl, Calories 649 calories, Sugar 11.2 g, Sodium 1400.4 mg, Fat 32.2 g, SaturatedFat 19.6 g, TransFat 0 g, Carbohydrate 81.8 g, Fiber 11.9 g, Protein 14.9 g, Cholesterol 81.3 mg
SAUSAGE, SQUASH & WILD RICE SOUP
My daughter & her husband made this at Christmas last year and it was wonderful! Rich and flavorful, a really good soup. One substitution I've made to make it a little quicker is to buy two 12-oz. boxes of frozen winter squash and then skip the entire first step. If you choose to do that, reduce the amount of chicken stock by about 2 cups if you prefer the soup a little thicker. This is one of those foods that is better the next day!
Provided by Park Rangerette
Categories Low Cholesterol
Time 1h15m
Yield 12 cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. (Skip this step entirely if you are using frozen squash).
- In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Set aside to cool.
- In a large soup pan over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Saute for 3 minutes.
- Add the squash puree and remaining 6 cups of broth. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface.
- Stir in the rice and continue to cook for 10 minutes. Remove from heat, stir in the cream and season to taste.
Nutrition Facts : Calories 441, Fat 21.7, SaturatedFat 7.8, Cholesterol 45.3, Sodium 944.7, Carbohydrate 43.3, Fiber 3.7, Sugar 8.2, Protein 20.3
SQUASH, WILD RICE, AND APPLE SOUP WITH SAGE
From "The New Whole Grains Cookbook" from Chronicle Books by Robin Asbell Unbleached white flour works best for this recipe as using a whole wheat would make the soup less smooth.
Provided by kelly in TO
Categories Stocks
Time 1h10m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Oil a large baking sheet. Cut the squash in half, scoop out the seeds, and put the squash halves, cut side down, on the baking sheet. Bake until very tender about 30 minutes. Let the squash cook to room temperature, then puree in a food processor or blender. Measure 2 cups of the puree and save any extra for another use.
- Cook the wild rice in the water for 20 minutes to an hour, depending on the variety. Drain off any excess water when the grains are tender.
- Ina soup pot, heat the butter, then saute the onio, sage, and celery over medium heat until tender. Sprinkle in the flour and cook, stirring and scraping the bottom of the pan to prevent scorching, for about 3 minutes.Whisk in th emilk, a little at a time, and bring to a simmer. Reduce the heat so the mixture just bubbles gently for a couple of minutes.
- Whisk in the pureed squash, and stir over low heat. Add the thyme, cayenne, salt, wild rice, and apple, stirring over low heat just until warmed through.
Nutrition Facts : Calories 242.3, Fat 6.4, SaturatedFat 3.6, Cholesterol 17.3, Sodium 286.9, Carbohydrate 41.8, Fiber 5.6, Sugar 14.1, Protein 8.2
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