I made some soup this week to take to my in law's house for dinner. It was really good, and I was excited to finally use the "travel carrier" that came with my crock pot. Well, it doesn't hold very steady, because a sharp left turn turned my passenger side floor mat into a steaming pile of butternut squash puree. Anyway, the soup was delicious. I served it with toasted pumpernickel bread. I used turkey kielbasa instead of beef, so it was much healthier. I also used frozen corn, and as you can tell, you can use many shortcuts, and you can also make a little at a time. Enjoy!

Butternut Squash and Wild Rice Soup

2 medium butternut squash, peeled, seeded and cut into chunks
1 cup wild rice
1/2 cup corn kernels
1 medium onion, diced
3/4 pound kielbasa, or any smoked sausage, cut into 1/4'' slices
6 cups chicken stock (approximate)
1 1/2 cups half and half
olive oil
salt and pepper

First, cook the rice. Put 3 cups of the broth, or water, in a pot and bring to a boil. Add the rice, turn down to simmer , cover, and cook for 45 to 55 minutes, or until the rice just begins to split. Drain and cool.
Preheat oven to 400 and toss the squash pieces with th oil, salt, and pepper. Spread evenly on a sheet pan and roast for about 40 minutes. Allow to cool and puree in a blender or food processor with some chicken stock.
Meanwhile, heat some oil over medium heat in a large pot and add the sausage. Cook until a little brown, about 5 minutes. Add the onion and corn and cook for a few more minutes, stirring around as you cook. Add the puree of squash and enough stock to make into a liquidy soupy consistency. Bring to a boil. Reduce heat and simmer for about 40 minutes. Add the rice and cook 10 more minutes. Remove from heat, stir in the half and half, and serve in warmed bowls.