Sort ingredients
wesley
QR Code
Listen
Pdf
Cook wild rice according to package instructions, typically for 50 minutes. I used 1 cup of rice and 3 cups of boiling water.
Heat a Dutch oven or soup pot over medium heat and add crumbled sausage, chopped onion, and minced garlic. Cook for 5–10 minutes, stirring and breaking up the sausage, until the sausage is fully cooked. Drain excess fat.
Stir in Italian seasoning, paprika, and tomato paste, then add 5 cups of chicken stock. Stir to dissolve the tomato paste and bring to a boil.
Add cubed butternut squash and cook for 5–10 minutes until tender. (Alternatively, you can roast the squash in the oven.)
Add fresh spinach and cook for 1-2 minutes until wilted.
Stir in the cooked wild rice and simmer over low heat. Pour in heavy cream. At this point, you can add extra cream to make it creamier or add an extra cup of chicken stock or both. Top with fresh herbs.