I made this up from a similar recipe on foodnetwork.com. We all loved it, especially knowing the base of the soup was made from homemade stock and and pureed butternut squash. Yum.
- 2 medium butternut squash – peeled, seeded, and cut into 1-inch chunks
- 2 tablespoons olive oil
- Freshly ground black pepper
- 12 cups chicken broth
- 2 1/2 cups chopped onions
- 2 cups total of wild rice/ brown rice (wild rice is pricey so just brown works fine too)
- 1 package ground Italian turkey sausage
- 2 cups fresh corn kernels
- 1-2 chopped bell peppers (any color)
- 1/4 – 1/2 c heavy cream or 1/2 c half n half (optional, and I generally omit)
- 1 tablespoon chopped fresh parsley
Season squash with 1T olive oil and salt. Roast until tender on baking sheet for 45 minutes or until tender. Remove from oven and puree in blender with 2 c broth.
In a medium saucepan, medium heat, simmer 4 cups broth and 1/2 cup chopped onions. Stir in rice and cook until the rice is fully cooked, 45-55 minutes.
In a large pot, over medium heat, add 1T olive oil. Add sausage and brown 3 minutes. Add the remaining 2 cups of onion, corn and bell pepper. Season with salt and pepper. Saute 3 minutes. Add remaining 6 cups broth and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Stir in rice and continue to cook for 10 minutes. Remove from heat, stir in cream and reason with salt and pepper. Stir in the parsley and serve.
Jen shared this with me, just great for cooler days of fall!
I got this from a recipe exchange, from my sister’s good friend Amy. Her family is from Mexico, so this squash dish goes nicely with enchiladas. Yum!
My friend Heather gave me this salsa recipe, and I could eat an entire bowl it’s so good. Our adoption story began even earlier than we could have expected after watching her family grow to nine kiddos! I still laugh remembering her telling us, “We don’t homeschool or bake our own bread!” They have a beautiful family!