2 c. Water

1/2 c. Long grain white rice

1 Butternut squash, unpeeled, halved and seeded

1 Tbsp. Olive oil

1 Yellow onion, chopped

1-1/4 lbs. Spicy turkey sausage, casings removed

1 c. frozen corn

2 (13.75 ounce) cans Chicken broth

Salt & Pepper to taste

1/2 c. heavy cream (optional)

Preheat oven to 375 degrees. Place butternut squash and 1 cup of water into a 9-by-13-inch baking dish, cut side down. Bake until squash is easily pierced with a fork, about 45 minutes. Meanwhile, cook rice and remaining 1 cup of water into a saucepan. Cook onion in olive oil until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned; drain. Stir in the cooked rice and corn. Scoop out cooked squash and place in a blender or food processor. Discard squash peels. Pour chicken broth and blend until smooth, about 1 minute. Stir squash mixture into the sausage mixture until well blended. Season with salt and pepper. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

From the kitchen of:

Sharon Raasch

Imperial, Neb.

2 c. Water

1/2 c. Long grain white rice

1 Butternut squash, unpeeled, halved and seeded

1 Tbsp. Olive oil

1 Yellow onion, chopped

1-1/4 lbs. Spicy turkey sausage, casings removed

1 c. frozen corn

2 (13.75 ounce) cans Chicken broth

Salt & Pepper to taste

1/2 c. heavy cream (optional)

Preheat oven to 375 degrees. Place butternut squash and 1 cup of water into a 9-by-13-inch baking dish, cut side down. Bake until squash is easily pierced with a fork, about 45 minutes. Meanwhile, cook rice and remaining 1 cup of water into a saucepan. Cook onion in olive oil until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned; drain. Stir in the cooked rice and corn. Scoop out cooked squash and place in a blender or food processor. Discard squash peels. Pour chicken broth and blend until smooth, about 1 minute. Stir squash mixture into the sausage mixture until well blended. Season with salt and pepper. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

From the kitchen of:

Sharon Raasch

Imperial, Neb.

2 c. Water

1/2 c. Long grain white rice

1 Butternut squash, unpeeled, halved and seeded

1 Tbsp. Olive oil

1 Yellow onion, chopped

1-1/4 lbs. Spicy turkey sausage, casings removed

1 c. frozen corn

2 (13.75 ounce) cans Chicken broth

Salt & Pepper to taste

1/2 c. heavy cream (optional)

Preheat oven to 375 degrees. Place butternut squash and 1 cup of water into a 9-by-13-inch baking dish, cut side down. Bake until squash is easily pierced with a fork, about 45 minutes. Meanwhile, cook rice and remaining 1 cup of water into a saucepan. Cook onion in olive oil until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned; drain. Stir in the cooked rice and corn. Scoop out cooked squash and place in a blender or food processor. Discard squash peels. Pour chicken broth and blend until smooth, about 1 minute. Stir squash mixture into the sausage mixture until well blended. Season with salt and pepper. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

From the kitchen of:

Sharon Raasch

Imperial, Neb.