Spicy butternut squash soup

contributed by Kristin T.

serves 8

2 cups water

1/2 cup dry rice medley (2 or more of white, brown, wild or basmati rice)

1 large whole butternut squash, sliced in half and seeded

1 large white onion, chopped

3 1/2 cups vegetable broth

4 spicy sausage links, cut into rounds

1 cup green peas

Greek seasoning

olive oil

1. Preheat oven to 375F.
2. Put squash into large baking dish cut side down and bake until soft, about 45 minutes.
3. In the mean time, cook rice.
4. Put olive oil in a large pan. Cook sausage over medium heat for 1 minute, add onions and cook until sausage is done.
5. Stir cooked rice and peas into sausage mixture.
6. Scoop cooked squash out of peel with a large spoon, put into blender. Add broth and blend until smooth.
7. Stir everything together in a large pot. Simmer for 10 minutes do not boil.Add Greek seasoning and serve hot.

editor's notes:

You can lower spiciness by substituting mild sausage links

Greek seasoning can be substituted with lemon, parsley, salt and black pepper.