1 large sized Butternut squash ( I grow mine in my garden and they are larger than the ones at the grocery store, so if you have to buy 2)
olive oil
salt and pepper (I also put on my squash a homemade seasoning but I don't remember what I put in it. I have it in a pepper mill. Just salt and pepper is fine)
1 lbs hot ground sausage
3 medium carrots, chopped
1 medium onion, chipped
4 cloves garlic, minced
2 tsp ground sage
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg
vegetable broth 1 cup at a time until thick soup consistency (or chicken broth or water, I used water and it tasted good)
1/2 of a can of coconut milk
1 can (15 oz) of cooked wild rice, drained
Cut butternut squash in half the long way, clean out seeds. Rub with olive oil and salt and pepper or seasonings.
400 degree oven roast for 1 hour, remove from oven and let cool.
While the butternut squash is roasting, in pan brown sausage in crumbles.
Drain sausage and keep in a bowl.
In sausage fat, cook carrots until brown and soft.
Add onion to carrots and cook until soft.
Add garlic to carrots and onions, cook 1 minute.
Add sage, salt, black pepper and nutmeg to carrot mixture, cook 1 minute.
Take carrot mixture off the heat and cool until butternut squash is done.
When butternut squash is cool, scoop out insides and add to a soup pot along with the carrot mixture. Add vegetable broth (or chicken broth or water) to the squash/carrot mixture until soup consistency.
Cook in pot for about 20 mins on low heat.
Take an emulsion blender and blend up squash/carrot mixture until smooth.
Add in half the can of coconut milk and blend until smooth.
add in cooked wild rice.
Now at this point you can eat it like this if you are a vegetarian (my daughter is a vegetarian, so I take out a couple bowls full for her, and add the meat to the rest of the soup.)
Add the cooked sausage to the rest of the soup or the entire soup. If you took some soup out for vegetarians you might not use the entire pound of sausage. Just put in as much as you would like.