Smoked Sausage, Butternut Squash and Wild Rice Soup

Holy Delicious.

I love soup.  I also love reading soup recipes.  I do so probably too frequently.  But when I found this soup recipe on foodnetwork.com I knew I had to try it.

I won't write out the whole recipe - you can click on the link above and read the directions for yourself.  I did change a few things, however.

Instead of fresh corn, I used two 15-oz cans of corn.  I wanted to give them a bit of something, so I drained the cans, spread the corn out on a baking sheet, sprinkled it with a little kosher salt, and slip it into the oven with the roasting squash for the last 15 minutes.  It gave the corn a good taste.

I also didn't add any salt at any of the seasoning points.  I was using bullion cubes for the stock and those are quite salty already.

Rather than using 2.5 cups of onions, I just chopped up two small white ones.  It was probably about a cup and a half, but it was perfect amount.  Good flavor but not overwhelming.

Moral of story.  It was amazing.  The sausage (I used a pound of kielbasa) was the predominate flavor but wasn't overpowering.  The corn and squash gave an amazing undercurrent of flavor.  I can't even explain it.  It was so very delicious.  My roommates will vouch for it.  And we've got enough left over to freeze about half of it for later and keep the other half in the fridge for leftovers this coming week.

And since we had our first snowflakes in Holland today, it seems perfect for this type of soup.