Butternut Squash, Sea Island White Rice Pea & Andouille Sausage Soup Recipe

Prepare the Ingredients

Peel and dice the butternut squash, carrots, celery, and onion. Mince the garlic and slice the Andouille sausage. If using fresh peas, shell them.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.

Add Garlic and Sausage

Stir in the minced garlic and sliced Andouille sausage. Cook for another 3-4 minutes, allowing the sausage to brown slightly.

Incorporate Butternut Squash

Add the diced butternut squash to the pot and stir well to combine with the other ingredients.

Add Liquids and Seasonings

Pour in the chicken broth and add the salt, black pepper, thyme, and bay leaf. Stir to combine.

Cook the Soup

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, or until the butternut squash is tender.

Add Rice and Peas

Stir in the Sea Island white rice and fresh peas. Continue to simmer for an additional 15 minutes, until the rice is cooked and the peas are tender.

Final Touch

Remove the bay leaf before serving. Adjust seasoning with more salt and pepper if needed.