Smoked Sausage, Butternut Squash And Wild Rice Soup

By cdrier

Ingredients

• 1 medium butternut squash - (abt 1 1/2 to 2 lbs)
• 2 tablespoons olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 12 cups chicken stock
• 2 1/2 cups chopped onions
• 1 cup wild rice
• 3/4 pound smoked *Drier's* Polish or summer sausage cut 1/4" slices
• 2 cups fresh corn kernels
• 1 1/2 cups half-and-half
• 1 tablespoon chopped fresh parsley leaves

Details

Servings 10

Preparation

Step 1

Preheat the oven to 400 degrees. Season the squash with 1 tablespoon of the oil, salt and pepper. Roast for 1 hour. Remove from the oven and cool completely.
Peel and seed the squash. Puree the squash with 2 cups of the chicken stock in blender until smooth and set aside.
In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in rice and cook until rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove rice from pan and cool.
In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add sausage and brown for 3 minutes. Add remaining 2 cups onions and corn. Season with salt and pepper. Sauté for 3 minutes. Add remaining 6 cups of stock and squash puree. Bring to a boil.
Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from heat, stir in cream and season with salt and pepper. Stir in the parsley and serve.