Smoked Sausage, Butternut Squash and Spinach Soup

This soup is the perfect autumn dish... it's hearty, a little sweet... a little spicy and just overall "cozy".  The original recipe is by Emeril, but as always I had to add my own little touches. 

This is definitely not a quick soup to make, unless you roast the squash before hand, but it's not by any means difficult or too time consuming in the hands on department. 

2 medium butternut squash, about 3 to 4 pounds, cut in half and seeded
2 tablespoons olive oil
Salt
Freshly ground black pepper
8 cups chicken stock
1 cup chopped onions
12 oz smoked sausage, diced
2 cups fresh corn kernels (frozen is ok)
1 Tbs brown sugar
Cajun seasoning to taste
10 oz pkg frozen spinach, thawed and squeezed dry
1 1/2 cups half-and-half
1 pkg long grain and wild rice, prepared per package directions

Preheat the oven to 350º F.

Drizzle the squash with 1 tablespoon of the oil, season with salt and pepper. Place on a baking sheet and roast, covered with foil for 2 hours or until tender. Remove from the oven and cool completely. Spoon squash from skins. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a large saucepan, saute the onions, fresh corn and sausage until onions are soft.  Add in squash puree, and remaining 4 cups of a chicken stock.  Bring to a boil, reduce heat and simmer 20 minutes, stirring occasionally. 

Stir in brown sugar, cajun seasoning, spinach and half and half, simmer an additional 10 minutes.  Add rice and heat through.  Taste and adjust seasoning.

Serves 10.