Spicy Sausage and Squash Soup

    1 hour 20 min

    A deliicously hearty butternut squash recipe. This soup is made with rice, butternut squash, spicy turkey sausage, sweetcorn, chicken stock and double cream. Enjoy!

    76 people made this

    Serves: 8 

    • 500ml water
    • 100g long grain white rice
    • 1 unpeeled butternut squash, halved and seeded
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 560g spicy turkey sausage, casings removed
    • 165g frozen sweetcorn
    • 1.6 litres chicken stock
    • salt to taste
    • 1 tablespoon ground black pepper or to taste
    • salt, to taste
    • 125ml double cream

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Preheat oven to 190 degrees C / Gas 5. Pour 250ml of water into 23x33cm or similar sized baking dish.
    2. Place the butternut squash into the prepared baking dish, cut side down.
    3. Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
    4. Meanwhile, place the rice and remaining 250ml water into a saucepan. Bring to the 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.
    5. Heat the olive oil in a large stock 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.
    6. Scoop out cooked squash and place in a liquidiser or food processor. Discard squash peels. Pour chicken stock into the liquidiser or food processor with the squash. Blend until smooth, about 1 minute.
    7. Stir squash mixture into the sausage mixture until well blended. Season with pepper and salt to taste. If desired, stir in the double cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

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    Reviews in English (74)


    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!  -  22 Oct 2008  (Review from Allrecipes US | Canada)


    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.  -  19 Jan 2009  (Review from Allrecipes US | Canada)


    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 Nov 2008  (Review from Allrecipes US | Canada)