Tag Archives: heavy cream

italian sausage, butternut squash and wild rice soup

I made this up from a similar recipe on foodnetwork.com.  We all loved it, especially knowing the base of the soup was made from homemade stock and and pureed butternut squash.  Yum.
  • 2 medium butternut squash – peeled, seeded, and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 12 cups chicken broth
  • 2 1/2 cups chopped onions
  • 2 cups total of wild rice/ brown rice (wild rice is pricey so just brown works fine too)
  • 1 package ground Italian turkey sausage
  • 2 cups fresh corn kernels
  • 1-2 chopped bell peppers (any color)
  • 1/4 – 1/2 c heavy cream or 1/2 c half n half (optional, and I generally omit)
  • 1 tablespoon chopped fresh parsley

Oven 400F.

Season squash with 1T olive oil and salt. Roast until tender on baking sheet for 45 minutes or until tender.  Remove from oven and puree in blender with 2 c broth.

In a medium saucepan, medium heat, simmer 4 cups broth and 1/2 cup chopped onions. Stir in rice and cook until the rice is fully cooked, 45-55 minutes.

In a large pot, over medium heat, add 1T olive oil. Add sausage and brown 3 minutes. Add the remaining 2 cups of onion, corn and bell pepper. Season with salt and pepper. Saute 3 minutes. Add remaining 6 cups broth and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Stir in rice and continue to cook for 10 minutes. Remove from heat, stir in cream and reason with salt and pepper. Stir in the parsley and serve.


fettuccine with lima beans, peas, and leeks


Okay, I hadn’t tried leeks until I saw this recipe in Real Simple, but it looked good enough and easy enough to try.  I didn’t even know as I bought them that leeks are like really big brothers to the green onion. To my surprise, we all like it a lot!  Thanks, Real Simple, you scored again.  (You’ll notice probably half of my recipes come from that magazine since I’ve subscribed since they started 10 years ago.)  Oh, and I use dried tarragon and it’s seemed to work fine… because how on earth would I use up an entire bunch of tarragon?

Real Simple – rated 8.5