Corn, Squash and Wild Rice Soup with Sausage

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1 cup wild rice
1 slice bay leaf
2 quarts chicken stock
2 cups corn kernals
3 carrots (chopped)
2 medium onions (chopped)
2 cups butternut squash (peeled, seeded and chopped)
1 tablespoon paprika
1 teaspoon cayenne
4 links Aidells Sun-Dried Tomato Sausage (chopped)
1/2 cup half and half


  1. Cook the rice, bay leaf and stock for 45 minutes. Add the corn, carrots, onions, squash, paprika and cayenne. Cook for 20 minutes, then add the sausage. Cook an additional 10 minutes, or until the rice is tender. Mix in the half and half and serve.