Tuesday, September 29, 2015

Squash Soup




  • 2 cups water
  • 1 butternut squash, unpeeled, half and seeded
  • 1/2 cup whole grain rice
  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 1 1/4 pound sausage
  • 1 cup frozen corn
  • 2 (13.75 ounce) chicken broth
  • Salt
  • Pepper

  1. Preheat oven to 375. Pour 1 cup water into a 9-by-13-inch pan.
  2. Place the squash into the prepared dish, cut side down.
  3. Bake until squash is easily pierced with a fork, about 45 minutes.
  4. Meanwhile, place rice and remaining 1 cups of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover and simmer until water is absorbed and rice is fluffy, about 20 minutes.
  5. Heat olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain. Stir in rice and corn.
  6. Scoop out cooked squash and place in a blender/food processor. Discard squash peels. Pour the chicken broth into a blender with the squash and blend until smooth.
  7. Stir the blended squash mixture into the sausage mixture. Season with salt and pepper. Stir in heavy cream, if desired.
  8. Simmer over medium-high heat until heated through, about 15 minutes, but do not boil. 

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