Butternut Squash Soup

Butternut Squash, Smoked Sausage, Corn, & Wild Rice Soup

This soup is thick, hearty, and delicious.  It's is a variation of a recipe from Emeril Lagasse.  We substitute fat free half & half for the normal stuff to reduce the fat and calories and add more rice and corn to make the soup heartier.  If you have a smoker and can smoke some store bought sausage before adding it to the soup it makes a big difference and the soup is much better.

1 lb
smoked kielbasa sausage, sliced about 1/8" thick
1
2 lb butternut squash, cut in half and seeded
1 tbl
olive oil
12 cups
chicken stock
2 cups
onion, diced
3 cups
frozen corn kernels
2 cups
wild rice
1 cups
fat free half & half

salt

pepper

Heat
your oven to 400.  Rub the cut side of the squash with some olive oil, season with salt and pepper, place cut side up on a baking pan, and bake for 1 hour.   Remove the squash from the oven, let it cool, and scoop out all of the squash pulp.  In a food processor, blend the squash with two cups of chicken stock until it is smooth then set it aside.  In a  large pot with a cover, add 8 cups of the chicken stock and a cup of the onions, bring to a boil then lower to a simmer.  Stir in the rice and cook until the rice is tender and most of the stock is absorbed (usually about an hour).   Move the rice and stock mixture to a large bowl, wipe the pot out, turn the heat to medium, and add the remaining 1 tbl of olive oil.  Add the sausage and brown it for about three minutes.  Add the corn and remaining onion, season with salt and pepper, and saute for 3 to 5 minutes.  Add the remaining stock, rice, and squash puree and bring to a simmer.  Skim off any fat the rises to the surface, remove from the heat, and add the half & half.  Serve.

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