Spicy Sausage and Squash Soup

    Spicy Sausage and Squash Soup


    75 people made this

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

    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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