Butternut Squash and Sausage Soup

1 (2 to 3 lb.) butternut squash
Salt and pepper to taste
2 to 3 TBSP. oil
1 medium to large yellow onion
8 oz. smoked sausage (leave this out for a vegetarian version)
2 ears of corn (or frozen corn)
8 oz. heavy cream
3 ( 14.5 oz.) cans chicken broth
2 cups. Cooked rice

Cut squash in half lengthwise, remove seeds rub both halves with oil, salt and pepper, microwave on high each half until fork tender. (about 15 min. each).  Scoop out the squash and puree with some chicken broth.  In your soup pan at medium heat, put in oil, onion (medium chopped), salt and pepper and cook 3 to 4 minutes.   Add sausage (sliced and quartered) and cook 4 to 5 minutes.  Add corn kernals and cook 5 to 6 minutes.  Add pureed squash and heavy cream to achieve a color you want (might not need all 8 oz.); bring the soup up to a boil and reduce to a simmer ( with cover on) for about 10 minutes.  Add a can of chicken broth, 2 cups of rice; let simmer for half an hour on a low setting.   When done if soup seems too thick, add more chicken broth or water.  If it appears too thin, continue simmering with cover off.
When serving you can garnish with sour cream and scallions.  

Serves 6 to 8

From Louise Huffman