Directions:
- Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. (Skip this step entirely if you are using frozen squash).
- 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. Set aside to cool.
- In a large soup pan over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Saute for 3 minutes.
- Add the squash puree and remaining 6 cups of broth. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface.
- Stir in the rice and continue to cook for 10 minutes. Remove from heat, stir in the cream and season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5136.73 Kcal (21506 kJ) | ||
| Calories from fat | 2331.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 259.06g | 399% | |
|---|---|---|---|
| Cholesterol | 598.54mg | 200% | |
| Sodium | 10087.85mg | 420% | |
| Potassium | 8130.28mg | 173% | |
| Total Carbs | 519.55g | 173% | |
| Sugars | 128.66g | 515% | |
| Dietary Fiber | 23.75g | 95% | |
| Protein | 198.15g | 396% | |
| Vitamin C | 131.6mg | 219% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 25.2mg | 140% | |
| Calcium | 1097.2mg | 110% | |
| Amount Per 100 g | |||
| Calories | 100.08 Kcal (419 kJ) | ||
| Calories from fat | 45.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 399% | |
|---|---|---|---|
| Cholesterol | 11.66mg | 200% | |
| Sodium | 196.54mg | 420% | |
| Potassium | 158.4mg | 173% | |
| Total Carbs | 10.12g | 173% | |
| Sugars | 2.51g | 515% | |
| Dietary Fiber | 0.46g | 95% | |
| Protein | 3.86g | 396% | |
| Vitamin C | 2.6mg | 219% | |
| Vitamin A | 0.1mg | 151% | |
| Iron | 0.5mg | 140% | |
| Calcium | 21.4mg | 110% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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