Butternut Squash, Sausage, and Wild Rice Soup
ingredients
1 butternut squash (1 1/2 to 2 lb), cut in half and strings removed
2 tablespoons olive oil
3 quarts chicken stock or low-sodium chicken broth
2 1/2 cups chopped yellow onions
1 cup wild rice
3/4 pound kielbasa or other smoked sausage, cut into 1/2 inch slices
2 cups fresh or thawed corn kernels (about 2 fresh ears of corn)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cup half-and-half
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons olive oil
3 quarts chicken stock or low-sodium chicken broth
2 1/2 cups chopped yellow onions
1 cup wild rice
3/4 pound kielbasa or other smoked sausage, cut into 1/2 inch slices
2 cups fresh or thawed corn kernels (about 2 fresh ears of corn)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cup half-and-half
2 tablespoons minced fresh flat-leaf parsley
directions
This recipe was provided by Chef Mark Pollard of The Cook's Station.
Preheat the oven to 400 degrees. Rub the cut sides of the squash halves with 1 tablespoon of the olive oil, place on a baking sheet flesh side down, and roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour. Let the squash cool until it is easy to handle and then scoop the flesh from the skin with a large spoon. Puree the butternut flesh with 2 cups of the stock in a food processor or blender. Bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside. Meanwhile, heat the remaining 1 tablespoon of oil in a large saucepan over medium-high heat. Add the sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups onions, the corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes. Add the remaining 6 cups stock and squash puree and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally and skimming any fat that rises to the surface. Stir in the rice and cook for 5 minutes. Stir in the half-and-half and parsley. Serve hot ladled into bowls. Yield: 8-10 servings.
Preheat the oven to 400 degrees. Rub the cut sides of the squash halves with 1 tablespoon of the olive oil, place on a baking sheet flesh side down, and roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour. Let the squash cool until it is easy to handle and then scoop the flesh from the skin with a large spoon. Puree the butternut flesh with 2 cups of the stock in a food processor or blender. Bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside. Meanwhile, heat the remaining 1 tablespoon of oil in a large saucepan over medium-high heat. Add the sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups onions, the corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes. Add the remaining 6 cups stock and squash puree and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally and skimming any fat that rises to the surface. Stir in the rice and cook for 5 minutes. Stir in the half-and-half and parsley. Serve hot ladled into bowls. Yield: 8-10 servings.