Directions:
- Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
- 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. Push the onion to the sides of the pan and add the sausage to the middle of the pan; cook until crumbly and evenly browned.
- 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.
- Dump squash mixture into a stock pot, then add the sausage mixture. Add more chicken broth until you reach the consistency you prefer.
- 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
| Amount Per 1 Serving | |||
| Calories | 779.24 Kcal (3263 kJ) | ||
| Calories from fat | 370.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.21g | 63% | |
|---|---|---|---|
| Cholesterol | 259.94mg | 87% | |
| Sodium | 5720.16mg | 238% | |
| Potassium | 450mg | 10% | |
| Total Carbs | 46.16g | 15% | |
| Sugars | 6.56g | 26% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 61.14g | 122% | |
| Vitamin C | 21.9mg | 37% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 5.3mg | 30% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 128.54 Kcal (538 kJ) | ||
| Calories from fat | 61.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 63% | |
|---|---|---|---|
| Cholesterol | 42.88mg | 87% | |
| Sodium | 943.58mg | 238% | |
| Potassium | 74.23mg | 10% | |
| Total Carbs | 7.61g | 15% | |
| Sugars | 1.08g | 26% | |
| Dietary Fiber | 0.45g | 11% | |
| Protein | 10.09g | 122% | |
| Vitamin C | 3.6mg | 37% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.9mg | 30% | |
| Calcium | 10.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Butternut Squash and Spicy Sausage Soup
Water, Grain white rice and 10 more.. -
Creamy Succotash
Frozen lima beans, Unsalted butter and 10 more.. -
Squash, Ginger and Apple Soup
Butternut squash (2 1/2 lb in total ), Unsalted butter and 8 more.. -
Easter Carrot Soup
Olive oil, Yellow onion, sliced and 7 more.. -
Beet Greens With Caramelized Onions
Olive oil, Yellow onion, peeled and diced and 7 more.. -
Triple-Pepper Steamed Halibut
Olive oil, Vertically sliced yellow onions and 10 more.. -
Walnut-Mushroom Pate
Olive oil, Diced yellow onion, Garlic cloves, Dried thyme and 8 more..
Also Try
-
-
-
-
Butternut Squash and Turnip Soup
Butter, Olive oil, Cubed butternut squash, Cubed turnips and 11 more.. -
-
-
Butternut Squash and Apple Soup (Michael Chiarello)
Unsalted butter, Sliced leeks, white parts only and 21 more.. -
-
Spicy Butternut Squash and Lentil Soup
Butternut squash, Red lentil, Curry paste, Sugar and 3 more.. -
Elaines Butternut Squash And Kale Soup
Butternut squash, washed, skin on , and seeds intact, in ... and 11 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
