Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Pour 1 cup water into a 9×13-inch baking dish.
Place butternut squash into the prepared baking dish, cut-side down.
Bake in the preheated oven until squash is easily pierced with a fork, about 45 minutes.
Meanwhile, place rice and remaining 1 cup water into a medium 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 olive oil in a large soup pot over medium-high heat. Stir in onion and cook until tender and transparent, about 5 minutes. Mix in turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in 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 squash. Blend until smooth, about 1 minute.
Stir squash mixture into sausage mixture until well blended. Season with pepper and salt to taste. Stir in heavy cream. Simmer soup over medium heat until heated through, about 15 minutes; do not boil.
Nutrition Facts (per serving)
| 317 | Calories |
| 15g | Fat |
| 32g | Carbs |
| 17g | Protein |
