Smoked Sausage Butternut Squash and Wild Rice Soup

Recipe courtesy Emeril Lagasse

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut
into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch bits
2 cups fresh corn kernels
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves

Preheat the oven to 400 F. Season the squash with 1 tablespoon of the oil,
salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour
or until tender. Remove from the oven and cool completely. In a blender or
food processor, puree the squash with 2 cups of the chicken stock. Puree
until smooth and set aside. In a saucepan, over medium heat, bring 4 cups
of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice
and cook until the rice is tender and the liquid is absorbed, about 1 hour,
stirring occasionally with a fork. Remove the rice from the pan and cool. In a
large saucepan, over medium heat, add the remaining tablespoon of oil. When the
oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups
of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the
remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to
medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the
surface. Stir in ther ice and continue to cook for 10 minutes. Remove from the heat,
stir in the half-and-half and reason with salt and pepper. Stir in the parsley and
serve.

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