Smoked Sausage, Butternut Squash And Wild Rice Soup

Recipe Ingredients

1		Butternut squash - (abt 1 1/2 to 2 lbs) (medium)
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
12 cups	2844ml	Chicken stock
2 1/2 cups	156g / 5.5oz	Chopped onions
1 cup	160g / 5.6oz	Wild rice
3/4 lb	340g / 11oz	Smoked sausage, such as kielbasa - cut 1/4" slices
2 cups	125g / 4.4oz	Fresh corn kernels
1 1/2 cups	355ml	Half-and-half
1 tablespoon	15ml	Chopped fresh parsley leaves

Recipe Instructions

Preheat the oven to 400 degrees. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely.

Peel and seed the squash. In a blender, 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 the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.

In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil.

Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the cream and reason with salt and pepper. Stir in the parsley and serve.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C70) - from the TV FOOD - NETWORK

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