Butternut Squash and Spicy Turkey Sausage Soup

Follow our step-by-step guide on how to make Butternut Squash and Spicy Turkey Sausage Soup.

1. Step 1

   Start by preheating your oven to 375°F (190°C). Grab a 9x13 baking dish and pour in 1 cup of water. Place the butternut squash halves cut side down in the dish, and let them bake until they're tender and easily pierced with a fork, which should take about 45 minutes.

2. Step 2

   While the squash is baking, let's prepare the rice. In a saucepan, combine the remaining 1 cup of water with the long grain white rice. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer until the water is absorbed and the rice is fluffy, about 20 minutes. Once done, remove it from the heat and fluff it with a fork.

3. Step 3

   In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until it's tender and translucent, which should take around 5 minutes. Next, mix in the spicy turkey sausage, breaking it apart as it cooks until it's crumbly and evenly browned. Drain any excess fat from the pot.

4. Step 4

   Now, stir in the cooked rice and frozen corn, mixing everything together well. It's time to bring the squash into the mix! Scoop out the cooked squash from its skin and place it in a blender or food processor. Discard the peels, then pour in the chicken broth and blend until smooth, about 1 minute.

5. Step 5

   Pour the blended squash mixture into the pot with the sausage and rice. Stir everything together until well combined. Season your soup with salt and ground black pepper to taste. If you're feeling indulgent, you can stir in the heavy cream for a richer flavor. Let the soup simmer over medium heat until it's heated through, about 15 minutes, but be careful not to let it boil. Serve hot and enjoy the comforting flavors!