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!