86 Ratings
  • 5 Rating Star 53
  • 4 Rating Star 23
  • 3 Rating Star 5
  • 2 Rating Star 3
  • 1 Rating Star 2

Fall is my favorite time of year because I can make this soup. It's filling and delicious! There are many ways to customize the ingredients to suit your tastes. Sometimes I used flavored rice, depending on what I have on hand. Also, add more or less chicken broth to make the soup's thickness fit your liking.

prep:
15 mins
cook:
1 hr 3 mins
total:
1 hr 18 mins
Servings:
8
Max Servings:
8
Advertisement

Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.

    Ads will not print with your recipe
  • Place the butternut squash into the prepared baking dish, cut side down.

  • Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.

  • Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.

  • Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.

  • Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.

  • Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

Nutrition Facts

316.61 calories; 17 g protein; 31.61 g carbohydrates; 14.94 g fat; 76.36 mg cholesterol; 1075.61 mg sodium.Full Nutrition


Reviews (73)

Read All Reviews

Most helpful positive review

sunnytummy
01/19/2009
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.
(14)

Most helpful critical review

Anonymous
12/30/2010
must have done something wrong
(2)
86 Ratings
  • 5 Rating Star 53
  • 4 Rating Star 23
  • 3 Rating Star 5
  • 2 Rating Star 3
  • 1 Rating Star 2
naples34102
10/22/2008
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!
(47)
sunnytummy
01/19/2009
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.
(14)
Daisy Mae
11/14/2008
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!
(14)
Anonymous
10/09/2009
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.
(8)
Anonymous
11/21/2007
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!
(7)
pampered_dawn
10/30/2015
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!
(6)
Cathy
08/04/2011
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.
(6)
Anonymous
01/12/2009
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.
(5)
Anonymous
12/13/2007
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!
(5)