Wednesday, November 17, 2010

wild butternut sausage soup

This soup was amazing! So so yummy. It's basically THIS recipe, but I made it like this:
  • 1 medium butternut squash
  • 1 cup wild rice
  • + 1 cup water + 1 cup chicken broth
  • 4 cups chicken broth
  • 7 oz sausage, kielbasa, cut into small pieces
  • 1 1/2 tsp olive oil
  • 1 cup chopped celery
  • 1 cup frozen corn
  • salt and pep to taste
  • 1/2 cup half n half

Preheat the oven to 400 degrees F. Line a baking sheet with tinfoil. Cut the butternut squash in half. Lie cut side down and bake for 20-30 minutes.
Put wild rice + 1 cup water + 1 cup broth in rice cooker and cook it.
Get out your big soup pot and turn up the heat (med-hi), brown sausage. Add olive oil, celery and frozen corn + 1 cup broth. Simmer for 3-5 minutes.
When the squash is done, peel and cube (or scoop it out if it's soft enough) and put it in the blender, puree with 2 cups broth.
Add squash puree, wild rice, and the remaining 1 cup broth to the soup pot. Add salt and pepper to taste. Simmer for 10 minutes.
Turn off heat and let cool for 1 minute. Add the half n half and stir.
PS it does thicken up quite a bit, so don't hesitate to add 1 more cup of water/broth. It just depends on how you like it.

1 comment:

momwhite said...

Abbie, you left out the two and a half cups of chopped onions?! How could you?

Way to go! Looks good!