Smoked Sausage, Butternut Squash and Wild Rice Soup

Those you that know me well, know that I love soup! I have a new favorite soup this year and here goes. It's Emerill's recipe, but with my added twist. Let me know how yours turns out and if you changed anything.  KN

2 medium butternut squash(3-4 pds), peeled, seeded, cut
2 table spoons of olive oil
salt
fresh pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pd smoked sausage, cut into 1/4 in(I use chicken/apple sausage)
2 cups fresh corn kernels
1 1/2 cups half n half
1 Tablespoons of chopped fresh parsley
Preheat oven to 400. Season the squash with 1 tablespoon of oil, salt an pepper.  Place on a baking sheet and roast for 45 minutes to 1 hour until tender.(my oven took 30 min)Remove from the oven and cool completely.  In a blender or food processor, 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 stock and 1/2 cup of chopped onions to a simmer.  Stir in rice and cook until the rice is tender and the liquid is absorbed, about 1 hr, stirring with a fork.(my rice took 10 min).  Remove the rice from the pan and cool.  In a large pan, add remaining tablespoon of oil and brown the sausage for 3 min.  Add the remaining 2 cups of onions and the corn.  Season with salt and pepper.  Saute for 3 min.  Add the remaining 6 cups of chicken stock and squash puree.  Bring to a boil.  Reduce heat to low and cover and simmer for 20 min. Stir in the rice to cook for 10 more minutes.  Remove from heat and stir in half and half or skim milk, and season with rest of salt and pepper.  Stir in parsley.(I left this out.)

Those you that know me well, know that I love soup! I have a new favorite soup this year and here goes. It's Emerill's recipe, but with my added twist. Let me know how yours turns out and if you changed anything. KN

Hey friends.  If you are like me, you run out of ideas to cook for supper.  So.....I've created a blog for us to share our dinner or "supper", as we southerners like to call it, ideas.  Let's keep the ingredients to a minimum and as simple as we can.  Happy Cooking!!!