Butternut Squash and Wild Rice Soup

1 ½ – 2 lb butternut squash, cut in half, seeds and strings removed

2 tbsp olive oil

 

3 qt. cicken stock, or low sodium chicken broth

2 ½ c copped yellow onion

 

1 c wild rice

¾ lb kielbasa or other smoked sausage, cut into ½ in slices

 

2 c fresh or frozen corn

1 t salt

½ t pepper

 

1 ½ c half and half

2 tbsp minced fresh flat leaf parsley

 

Call Sheila with questions!

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