chicken, Butternut Squash and Wild Rice Soup

* Butternut Squash, 3 cup, cubes (remove)
* *Extra Light Olive Oil, 2 tbsp (remove)
* *Bullion, Chicken Flavored, 12 serving (remove)
* Onions, raw, 1 cup, chopped (remove)
* Wild Rice, 1 cup (remove)
* Chicken Breast, no skin, 1lb breast, bone and skin removed (remove)
* Sweet Corn, Fresh, 2 cup (remove)
* Half and Half Cream, 1.5 cup (remove)
* Parsley, dried, 2 tbsp (remove)

Preheat the oven to 400 degrees F.

Split the squash in half lengthwise and remove seeds/pulp. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. Scoop out cooked squash. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.

In a Dutch oven, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the chicken and brown for 3 minutes. Add the remaining 2 onions and 2 cups of corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes.

Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.
makes 10 1 cup servings

Number of Servings: 10

Number of Servings: 8

Recipe submitted by SparkPeople user KDKOSMO.