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Kelly's Butternut Squash Soup
Preheat the oven to 400°F. Rub the cut sides of the squash halves with 1 tablespoon of the olive oil. Place on a baking sheet flesh side down and roast util tender when pierced with the tip of a knife, 45 minutes to 1 hour. Let the squash cool until easy to handle, then scoop the flesh from the skin with a large spoon. Purée the butternut flesh with 2 cups of the stock in a food process. . .
Prep Time: 00:00
Cook Time: 00:00
1 1/2 - 2 pound butternut squash, cut in half, seeds and strings removed
2 tablespoons olive oil
3 quarts chicken stock
2 1/2 cups chopped yellow onions
2 cups wild rice
1/2 oz. kielbasa or other smoked sausage, cut into-inch slices
4 cups fresh or thawed frozen corn kernels
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups half-and-half
2 tablespoons minced fresh flat-leaf parsley
1Preheat the oven to 400°F.
2Rub the cut sides of the squash halves with 1 tablespoon of the olive oil. Place on a baking sheet flesh side down and roast util tender when pierced with the tip of a knife, 45 minutes to 1 hour.
3Let the squash cool until easy to handle, then scoop the flesh from the skin with a large spoon. Purée the butternut flesh with 2 cups of the stock in a food processor or blender.
4Bring 6 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 simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside.
5Heat 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 4 cups stock and the squash purée 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.
6Stir 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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