Hearty Squash Soup

• 12 cups chicken broth
• 1 butternut squash (3-4 lbs)
• 2 Tb Olive Oil
• 1 lb Kielbasa
• 2 C fresh corn (or two cans)
• 1 C wild rice
• 1 1/2 C half and half or cream
• 2 lg Sweet onions chopped
• salt and pepper to taste
• 1 Tb chopped fresh parsley

1. Preheat oven to 400. Poke holes in Squash and bake for app 1 hour until soft. While cooking squash add 4 cups of stock and 1/2 cup of onions to a saucepan and simmer. Stir in the rice and cook until rice is tender, stirring occasionally with a fork. Set aside in a bowl to cool. In a large saucepan heat olive oil and brown the cut-up sausage, remaining chopped onions and corn. Saute for 3 minutes. Cut baked squash in half and remove seeds. Scoop out squash and puree in a blender, adding a little chicken broth. Add puree to the sausage-corn mixture, then add remaining chicken stock.
2. Season with Salt and pepper and simmer for 20 min. Skim off excess fat. Stir in the rice and cook for 10 minutes. Remove from heat. Stir in heavy cream and top with parsley

chicken broth, butternut, olive oil, kielbasa, corn, wild rice, cream, sweet onions, salt, parsley

Taken from www.epicurious.com/recipes/member/views/hearty-squash-soup-50045434 (may not work)