Delish! This is an amazing soup! I adapted this from an Emeril recipe about 5 yrs ago. It is really filling almost a cross between a stew & a soup. It is a great change from chili.
1 Butternut Squash (apx 2 lbs), cut in 1/2, drizzle w/ sea salt and roasted at 425 for 40 mins
1 lg sweet onion, diced
1 smoked kielbasa, diced
2 c frozen sweet corn
2 cans low-sodium chicken broth
1 box wild rice, cooked according to pkg directions, set aside
1 c half & half
Allow butternut squash to cool completely then blitz in food processor or blender with 2 cans of low sodium chicken broth. Saute the onion & kielbasa until soften, add corn for apx 3 mins.
and add to squash/broth mixture. Simmer on low for 45 mins. Add rice & cream to soup mix just before serving.