Appetizers / Soups / Salads

Butternut Squash Soup with Wild Rice is for Dinner.

Butternut Squash Soup with Wild Rice takes 40 minutes to prepare.

Butternut Squash Soup with Wild Rice takes 20 minutes to cook.

Butternut Squash Soup with Wild Rice makes 6 servings.

The ingredients for Butternut Squash Soup with Wild Rice are:

1 cup cooked wild rice
2 4-inch links (uncooked) sausage
4 cups cubed butternut squash
1 Tbsp olive oil
1 cup diced onion
1 cup fresh or frozen corn
1 cup low-fat milk
6 cups low-sodium chicken broth
1/4 tsp pepper
1 Tbsp fresh rosemary or sage, finely chopped

Here is how you make Butternut Squash Soup with Wild Rice:

Cook wild rice according to package instructions. In large saucepan, brown sausage links, breaking them up into crumbles as it cooks. When browned, remove sausage and drain any remaining oil from pan. Set sausage aside. Meanwhile, cube and cook butternut squash. You can either cube it first, then microwave it on high for 10 minutes in a covered container, or you can halve the squash, cover with plastic wrap and microwave it for 10-12 minutes on high. When squash is tender, blend in a food processor or blender. In saucepan, add olive oil and saute diced onion over medium-high heat. Add corn, milk, pureed squash, chicken broth, pepper, wild rice and sausage. Turn heat down to medium-low. Simmer for approx. 10 minutes. Top with chopped, fresh sage or rosemary. Serving Size: Makes 6 12 oz (1 1/2 cup) servingsNumber of Servings: 6Recipe submitted by SparkPeople user TSBRIMHALL.

The nutritional information for Butternut Squash Soup with Wild Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 182.3

• Total Fat: 4.7 g
• Cholesterol: 5.6 mg
• Sodium: 695.6 mg
• Total Carbs: 30.1 g
• Dietary Fiber: 5.7 g
• Protein: 8.2 g