Ingredients

• 1 large butternut squash, one small Long Island Cheese squash, or one small pie pumpkin, peeled, seeded, and cut into small chunks
• 2 tablespoons olive oil
• salt and pepper
• 9 cups chicken stock
• 1 large or 2 small onions, chopped
• 1 cup pearl barley or wild rice
• 1/2 pound sausage, such as chorizo, hot italian, or smoked polish, cut into slices
• 1/2 cup cream (optional, but awesome)
• 1 bunch arugula or one head baby bok choy, sliced into 1 inch strips

Directions

In a saucepan, saute the onions in the olive oil until translucent. Add the sausage and brown. Add the barley or rice and saute for one minute more. Add the chicken stock and bring to a simmer. Add the squash. Cook until the squash and the barley or rice is tender. Season with salt and pepper.

Remove from the heat and skim off any fat that has risen to the surface. A few minutes before serving, while soup is hot, add the arugula or bok choy. Allow a minute for the greens to wilt, and then serve.

Ingredients

• 1 large butternut squash, peeled and cut into chunks
• 2 tablespoons unsalted butter
• 1 onion, diced
• 6 cups chicken stock
• 1 cup cream
• nutmeg
• salt and pepper

Directions

Melt butter in a large pot. Add onion and cook until translucent. Add squash and stock. Bring to a simmer and cook until squash is tender. Puree in a blender or with a stick blender. Stir in cream and season with nutmeg, salt, and pepper.