BUTTERNUT SQUASH, SAUSAGE AND WILD RICE SOUP
Steps:
- Preheat oven to 400 Rub the cut side of squash with 1 T olive oil Bake - flesh side down until tender when pierced with knife. (45-60 min) Cool and scoop flesh into food processor. Blend with 2 Cups of broth. Bring 4 C stock, 1/2 C onion o simmer in large sauce pan over medium heat. Stir in wild rice. Return to simmer, cover and cook until rice is tender and most of liquid is absorbed. (45-60 min). Set aside Heat remaining 1 T oil in large saucepan over medium heat. Add sausage and brown it. (4 min) Add remaining 2 C onions, corn, salt and pepper. Cook until onion is softened ( 4 min) Add remaining 6 C broth and squash puree and bring to boil. Reduce heat to medium low, cover and simmer for 20 min, stirring occasionally. Skim fat from surface Stir in the rice and cook for 5 min. Stir in half and half -- and parsely. Serve
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