Smoked Sausage, Butternut Squash and Wild Rice Soup Recipe

By á-143

Ingredients

• 1 medium butternut squash, about 1-1/2 to 2 pounds
• 2 tbsps olive oil
• salt
• freshly ground black pepper
• 12 cups chicken stock
• 2-1/2 cups chopped onions
• 1 cup wild rice
• 3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch pieces
• 2 cups fresh corn kernels (I used frozen)
• 1-1/2 cups half and half (I don't use)
• 1 tbsp chopped fresh parsley leaves

Preparation

Step 1

Preheat the oven to 400 degrees F. Season the squash with 1 tbsp of the oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree 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 the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occassionally with a fork. Remove the rice from the pan and cool.

In a large saucepan, over medium heat, add the remaining tbsp of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remainig 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medim-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook fo 20 miutes. Remove from the heat, stir in the cream and season with salt and peper. Stir in parsley and serve.