squash-soup_300

Butternut squash soup

This is a very hearty soup that would make a meal in itself, perfect for a winter evening.

The next time I make it I'm going to try adding about 1 tsp of ground cumin — I think it will complement the squash flavor perfectly.

  • 1 1½- to 2-pound butternut squash
  • 1 Tbsp olive oil
  • …
  • 2 c chicken broth

Cut the squash in half and remove the seeds. Drizzle the cut sides with olive oil and place on a baking sheet. Bake 1 hour at 400°F. Allow to cool completely. (see note below)

Scoop the squash out of the peel into a blender or food processor with the chicken broth. Puree until smooth. Set aside.

  • 1/2 large yellow onion, diced
  • 4 c chicken broth
  • …
  • 1 c uncooked wild rice

Put the onion and broth into a stock pot and bring to a simmer.

Add the rice and cook for 1 hour, or until the rice is tender and most of the liquid is absorbed.

Remove the rice from the pan and set aside.

  • 1 Tbsp olive oil
  • 1 lb kielbasa, cut in 1/4-in slices
  • …
  • 1 12- or 16-oz package of frozen corn kernels, thawed
  • 1/2 large yellow onion, diced
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • …

Saute the kielbasa in the olive oil until browned, about 3 minutes.

Add the corn, onion, salt, and pepper and saute for another 3 minutes.

Add the squash puree and cook for another 30 minutes, barely simmering. Add water if necessary to thin.

  • 1 cup half-and-half
  • 1 Tbsp chopped parsley

Remove from heat and stir in the half-and-half and parsley.

Note. Instead of baking the squash, it could be microwaved, cut-side down with about 3/4 inch of water in a shallow pan for 8 to 10 minutes. However, the roasting does add some nice flavor to the squash.

Servings: 6-8

Credits: The everything one-pot cookbook, Pamela Rice Hahn (Adams Media, 2009).