Soup for Supper
Soup For Supper
This is the time of year when cold, gray days make me want to move to the Florida Keys. However, as soon as the sun comes out, the urge gets trashed. I have one friend so who experiences so much winter sadness, even sitting in front of a bank of lights doesn’t help his SAD. Thankfully, for me, there are a few fixes that temporarily restore me to a healthier view of life. One of them is soup.
All kinds of soup. Holding a steaming bowl of potato leek soup warms both my hands and heart. A few weeks ago Anita discovered a new recipe and, honest, it is one of the tastiest ever. You must try this. Dig out that package of wild rice that’s been hanging out in your pantry for months because you had no idea how to use it. You’re going to find a delicious way today.
Smoked Sausage, Butternut Squash & Wild Rice Soup
1 medium butternut squash (1 ½ to 2 pounds)
2 T olive oil
12 cups chicken stock
2 ½ cups chopped onions
1 cup wild rice
¾ pound smoked sausage, like kielbasa, cut into ¼ inch pieces
2 cups fresh (or frozen) corn kernels
1 ½ cups half and half (use milk for a lighter consistency)
1 T chopped parsley
Directions: Cut squash in half, seed, season with 1 T of oil, salt & pepper. Place cut side down on a baking sheet and roast for 1 hour. Cool, then peel. Blend with 2 cups chicken stock until smooth.
In a saucepan, bring 4 cups of stock and ½ cup onions to a simmer. Stir in rice and cook until tender and liquid is absorbed, about 1 hour. Stir occasionally.
In a large saucepan, add remaining oil. When hot, add sausage and brown 3 minutes. Add remaining onions and sauté. Add corn and remaining 6 cups of stock and squash puree. Bring to a boil. Reduce heat to medium-low, cover, simmer for 20 minutes. Skim off any fat rising to the surface. Stir in rice. Cook another 10 minutes. Remove from heat, stir in cream and re-season with salt and pepper. Add parsley. Serve with French bread.
Although this makes quite a lot, it can be frozen and brought out on another gloomy day.