Adapted from The Savory Notebook
3 lb | butternut squash |
4 14-oz cans (7 cups) | chicken stock (I prefer College Inn brand) |
1½ c | basmati rice |
2½ c | chopped onions |
¾ lb | kielbasa |
2-3 c | corn kernels |
1 12-oz can | evaporated milk |
salt and ground white pepper, to taste | |
2 T | chopped parsley |
- Preheat the oven to 400 degrees. Split the squash lengthwise and brush the surface with olive oil. Place on baking sheet and bake for 30-45 minutes, depending on the size of the squash, until a wooden skewer inserted in the narrow end of the squash goes in easily. Remove from oven and allow to cool if time permits. Scoop the seeds from the squash halves, and scoop the squash into the bowl of a food processor. Add 14 oz chicken stock and puree until smooth.
- While the squash is cooking, bring 14 oz chicken stock to a boil. Add the rice, bring to a boil again. Allow to boil for one minute, then cover and turn heat down to low. After a couple of minutes, turn the heat off. Let the rice sit, covered, until you are ready to serve the soup. It should still be warm.
- Heat a soup pot over medium heat. Slice the kielbasa into ¼-inch slices and drop into the pot. Cook, stirring, for 3 minutes. Add the chopped onions and cook another 3 minutes, or until onions are soft. Add the corn kernels, the remainder of the chicken stock, and the pureed squash mixture. Bring to a boil. Reduce heat to a simmer, cover, and simmer for 20 minutes.
- Remove from heat. Can be prepared up to this point and held on a warm burner, or refrigerate and reheat.
- Stir in evaporated milk. Add salt and pepper to taste. Add parsley.
- To serve, scoop some rice into a soup bowl, then ladle soup on top. Serve immediately.