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Butternut Squash Soup
from the kitchen of Trudy Escoubas
2 medium butternut squash, about 3-4 pounds, peeled, seeded and cut into 1-inch chunks
2 tablespoons olive oil
12 cups chicken stock
2 ½ cups chopped onions
1 cup wild rice
1 pound smoked sausage, cut in ¼ inch pieces
2 cups fresh corn
1 ½ cups half and half
1 tablespoon chopped fresh parsley leaves
Freshly ground black pepper
Season the squash with 1 tablespoon of the oil and pepper. Place on a baking
sheet and roast for 45 minutes to 1 hour, or until tender. Remove from oven
and cool completely.
In a blender or food processor, purée the squash with 2 cups of the chicken stock.
Purée until smooth then set aside.
In a saucepan over medium heat, bring 4 cups of the stock and ½ 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. Stir occasionally with a fork. Remove rice from
the pan and let 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 cups
of onions and corn. Season with salt and pepper. Sauté for 3 minutes.
In a large pot combine the remaining 6 cups of stock with the sausage and corn,
squash purée and rice. Bring to a boil. Reduce heat to medium-low, cover and
simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in rice
and continue to cook for 10 minutes. Remove from heat, stir in the half and half
and season with salt and pepper. Stir in the parsley and serve.
Preparation time: 30 minutes
Cooking time: 2 hours, 40 minutes
Yield: about 10 servings