Tatum and Lane prepared this soup for us on our last Monday cooking day.
- 1 1/2 to 2 pounds butternut squash, cut in half, seeds and strings removed
- 2 T olive oil
- 3 quarts or 12 cups chicken stock
- 2 1/2 cups chopped yellow onions
- 1 cup wild rice (the one we used was a white and wild mix)
- 3/4 pound kielbasa or other smoked sausage cut into 1/2 inch slices
- 2 cups fresh or frozen corn
- 1 t salt
- 1/2 t freshly ground pepper
- 1 1/2 cups of half and half
- 2 T minced fresh flat leaf parsley
That is really the most time consuming part of this recipe - after this it's all downhill...
and here's the rest of the recipe:
Bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer in a medium saucepan over medium high heat. Stir in the wild rice. Return to a simmer, cover, and cook til rice is tender and most of the liquid is absorbed, 45 minutes to an hour. Set this aside.
Meanwhile, heat the remaining 1 T of oil in a large saucepan over medium high heat. Add the sausage and cook just til browned, about 4 minutes. Add the remaining 2 cups of onions, the corn, salt, and pepper. Cook, stirring often, til the onions are softened, about 4 minutes. Add the remaining 6 cups of stock and the squash puree and bring to a boil. Reduce the heat to medium low, cover and simmer for 20 minutes, stirring occasionally.
Stir in the rice and cook for 5 minutes. Stir in the half and half and parsley.
TA Da -------- Butternut Squash Soup!
After watching the girlies make their soup - I decided to make it for a little dinner party that I had.
Just a note...I made my soup vegetarian style for this dinner - I left out the sausage and added about 4 good sized cloves of garlic minced, tasted great!
made some French loaves and my own pot of Butternut Squash soup! Now, mind you...my girlies were gone this weekend ...and I have to say....it is much easier to put on a dinner party when they are here!
But, I did it (Brian helped me so much by doing a whole lot of chores for me!) and we finished off the evening with fancy coffees and my easy shortbread that you can find here - at the end of the book club blog..
Bodum steamer is so easy to use and makes the best foam.
I hope you make this wonderful soup - Thanksgiving weekend would be the perfect time....