Recipe Name Roasted Butternut Squash Soup Submitted by Mary Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 75 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 1 1/2 cup Rice, brown, medium-grain 2 cups (8 fl oz) water 4 cups, cubes Squash, winter, butternut, raw 4 medium (2-1/2" dia) Onion, chopped 1 sausage Sausage, Turkey, Butterball (l Lb.) 1 cup corn, frozen organic 1 cup corn, frozen organic 4 cups chicken broth, organic free range, Pacific 1 teaspoon black pepper 3 cloves garlic minced Steps Sequence Step 1 Roast Butternut squash skin side down for 45 minutes in 375 degree oven until tender. In blender mix squash and chicken broth until smooth. Saute onion and sausage and garlic in pan sprayed with pan. Mix rice you cooked for 20minutes in the water with the onion and squash mixture. cook for 20 minutes until warm.