Squish
I've always liked the looks of a variety of squash, in gardens . Grand Ma cooked some squash dishes but not Mom. My wife breads and fries slices of crooked neck, I think, squash. Very tasty. My Kids ...
Forum Discussion
Kittykath wrote:
I could live on soups. Here's one of my favorites.
Kielbasa & Wild Rice Soup
With Butternut Squash
Cook:
14 oz. Kielbasa, half-moon sliced
Melt:
2 Tbsp. unsalted butter
1C diced onion
½ C diced celery
½ C diced red bell pepper
2 Tbsp. minced garlic
1/8 tsp. cayenne pepper
1 sprig fresh thyme
1 dried bay leaf
1C dry wild rice
2 Tbsp. all-purpose four
Deglaze:
½ C dry sherry
6C chicken broth
Add:
4C diced butternut squash (1-1/4 lb.)
1/2 C heavy cream
Salt, pepper and Tabasco sauce to taste
Cook kielbasa in a Dutch oven over med-high heat until beginning to brown, 5-6 minutes. Transfer kielbasa to a paper towel lined plate.
Melt butter in same pot, then stir in onion, celery, bell pepper, garlic, cayenne, thyme and bay leaf. Saute until onion is translucent, 4-5 minutes. Stir in rice, then stir in flour to coat.
Deglaze pot with sherry, scraping up browned bits; cook until thickened, about 2 minutes. Add broth and kielbasa, bring to a boil, and reduce heat to medium-low. Cover pot and simmer soup until rice is nearly cooked, about 1 hour.
Add squash, cover, and cook until squash is tender, about 10 minutes more. Stir in cream, then season soup with salt, black pepper, and Tabasco.
Bookmarked!
Love that the cream isn't added until the end which has 2 advantages: can freeze the base and not put any dairy in the man's soup while enjoying it myself.
