I was skeptical about the sausage in here but just curious enough to give it a try. Not a fan of the corn called for I substituted chopped celery and added some minced garlic. I don't use turkey sausage so I used Italian sausage instead. As it browned I added a good glug of Chardonnay. Both the garlic and the wine I believe contributed to what might have otherwise been a "flat" tasting soup. Once the soup was done I was not happy with how thin it was so I cooked another cup of rice in chicken broth added that to the soup and it was MUCH better. I garnished it with a squirt of mascarpone cheese and fresh chives. I like this! It's different!
Blended squash with cream of chicken soup and added skim milk to thin. Cooked sausage with onions fresh garlic celery and red wine as advised by other reviewers. Seasoned meat mixture with southwest seasoning cumin basil flaked chili peppers and cayenne b/c I couldn't find spicy turkey sausage then added to squash mixture. This soup was absolutely delicious.
I thought this was very tasty but I did make some changes. I added some minced garlic used brown rice plus more than a 1/2 cup to thicken up the soup. I used sweet turkey sausage and sauted it in chardonnay and topped off the soup with some mascarpone cheese as suggested by otehr reviewers. My hubby liked it as well...I will be making this again as butternut squash is my favorite. thanks Dena!
this soup was the BEST SOUP i've had in years. it seemed like sort of a strange combo but trust me amazing. you could make it a lot faster with a couple cans of pureed butternut squash too if you're short on time.
This soup was a big hit with the growups but my daughter said it was a little too sweet.(Imagine that!)I used brown basmati rice precooked in my rice cooker instead of the white and it added a nutty flavor and texture. I also added chopped celery for additional flavor and crunch. I did have problems wrestling the squash out of the piping hot skins however but I plan to peel them before roasting next time. Even better the next day! Yummy!
6 years on and this is still a favorite in my family. I stumbled on my review when I was pulling the recipe to forward on to yet another friend. I stopped measuring ingredients long ago and now double this as a requirement for my people:) We have used all manner of leftover rice in this soup (I throw leftover rice in the freezer in prep for this soup!!) but yellow rice is our favorite. We are actually having this again tonight for dinner. I only wish all my boys would leave me leftovers for lunch the next day... Original review from 2014: Great soup! I used regular pork sausage b/c I couldn't find turkey and I was afraid my young ones wouldn't like the heat - although I can see where it would really add alot! My husband added some hot sauce to his bowl and again to his second.:) I added not quite twice as much rice but I was also short on corn. Will definitely be making this one again!
Great soup I haven't served it to hubby yet but I can't stop "testing" it! I only had low fat breakfast sausage and the seasoning are very pleasant with the butternut squash. I left out corn (personal preference) added garlic celery and chopped fresh green beans-also didn't bother blending.
I wasn't sure about this recipe because I've never cooked butternut squash before but it was excellent! Hearty and delicious. Even my husband couldn't get enough and he's not a big soup eater.
I followed some of the other reviews by roasting the squash which makes things much easier. I'm not a big fan of rice in soup so I substituted cubed red potatoes & it was fantastic. It became more of a chowder but it was perfect for a cold winter night!
Ok this wasn't great. Actually the taste was ok it was just kind of strange. Not certain if I agree that the sausage goes well with the squash. Next time I will try the plain creamy squash soup I think.
