Butternut Squash and Sausage Soup - The Sustainable Kitchen

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Butternut Squash and Sausage Soup

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Prep Time 15

Cook Time 2 30

Rest Time 2

Total Time 4 45

Course Soup

Servings 10

Calories 401.18 kcal

Ingredients

1 1-1/2 to 2-pound butternut squash, cut in half, seeds and strings removed
2 tbs olive oil
3 qt chicken broth (12 cups)
2-1/2 cups chopped yellow onions
1 cup wild rice
3/4 lbs kielbasa or other smoked sausage, cut into 1/2-inch slices (12 ounces)
2 cups fresh or thawed frozen corn kernels
1 tsp salt
1/2 tsp freshly ground black pepper
1-1/2 cups half and half
2 tbs minced fresh flat-leaf parsley

Instructions

1. Preheat the oven to 400°F.
2. Rub the cut sides of the squash halves with 1 tablespoon of olive oil. Place on a baking sheet flesh side down and roast until tender when pierced with the tip of a knife, about 45 minutes to 1 hour.
3. Let the squash cool until easy to handle, then scoop the flesh from the skin with a large spoon. Puree the butternut flesh with 2 cups of the stock in a food process or blender.
4. 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.
5. Meanwhile, heat the remaining 1 tablespoon 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.
6. Stir in the rice and cook for 5 minutes. Stir in the half and half and parsley. Serve hot ladled into bowls.

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