1 tbsp olive oil
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 1/2 cups chopped onions
2 cups of canned corn
3 to 4 cans of butternut squash
8 cups chicken stock
Freshly ground black pepper
1 pkg Uncle Ben’s Long Grain & Wild Rice
1 – 1 1/2 cups half-and-half
First, cut your sausage in half lengthwise. Then slice into quarters.
Warm the olive oil in a deep soup pot over medium heat.
Add the sausage.
While the sausage is cooking away making your house smell glorious, dice up the onion.
Once the sausage has browned a bit,
add the onion.
and the corn.
Season with salt and pepper, then stir to combine.
Next, add three cups of chicken stock to the pan and let simmer while you get to work on the squash.
Into a blender, add one cup of stock and one can of butternut squash. Blend until pourable (yes, that’s a technical term – pourable). Add to the pot. Continue the same process with two more cans.
There will be one can of squash and two cups of stock remaining. You can adjust the thickness of the soup according to your liking. If you’d like it a little thicker, add another can of squash (using the blender method). If you prefer a broth-ier soup, add a cup of stock (or two) until it reaches the desired consistency.
I went with more broth this time, but previously used more squash. Both ways are delicious, so it’s really up to you.
Bring the soup to a boil.
Then reduce the heat to medium-low, cover, and simmer for 20 minutes. After the time is up, skim off any fat that has accumulated on the surface.
Heat your rice in the microwave for the recommended 90 seconds, and then stir into the soup.
Then add in your half and half (or milk). Start with a cup and taste. If it’s creamy enough for your liking, stop there. If not, add the remaining half a cup.
Then serve and enjoy!