Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 4 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
• 2 tablespoons olive oil, divided
• Salt
• Freshly ground black pepper
• 6 1/4 cups chicken stock, or more depending on thickness of soup
• 2 1/2 cups chopped onions
• 1 cup rice
• 3/4 pound sausage, cut into 1/4-inch
• 2 cups frozen corn
• 1 tablespoon chopped fresh parsley leaves

Directions:

Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with just enough chicken stock to make it smooth, about 1 cup. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 2 1/4 cups of the stock (or amount of liquid suggested on package) and 1/2 cup of the chopped onions to a simmer. Stir in the rice, cover, and cook over low heat until the rice is tender and the liquid is absorbed, about 45 minutes. Remove the rice from the pan and 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 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 3 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. More chicken stock can be added if the soup is too thick at this point. Remove from the heat, and reason with salt and pepper. Stir in the parsley and serve.

Serves 6 people.

Nutrition:

Substitutions:

Recipe adapted from Emeril Lagasse.