Butternut Squash and Wild Rice Soup Recipe

3 butternut squash
2 tablespoons olive oil
10 cups canned chicken stock
4 cups canned beef stock
2 medium onions chopped / diced
2carrots finely chopped
1 bell pepper chopped / diced
2 boxes uncle bens  “wild rice“
1 pound beef, stir fry / stew in bite sized pieces
2 cups frozen corn kernels
4 cups sliced mushrooms
1 cup heavy cream
1 tablespoon chopped parsley
1 bay leaves
1/2 teaspoon fried oregano
1/2 teaspoon dried thyme
Salt & Pepper

On a baking sheet, coat the squash with about half of the olive oil, just enough to coat, and then sprinkle with salt and pepper. Bake for about 1.25-1.5 hours at 350 degrees. 

While the squash are cooking start the rice.

In a sauce pan cook the wild rice as instructed except use chicken stock instead of water. This will take about an hour. Be sure to use the tasty spice packet that comes in the box. Be sure to stir occasionally

While the squash and rice are cooking start the base for the soup

Heat the remaining olive oil in your soup pot. Sauté the onions, carrots and peppers over medium heat until the onions are translucent.
Next add the beef and cook until done, about 10 minutes. If it starts to get dry slowly add chicken/beef stock to prevent burning.
Add the mushrooms and the corn with enough stock to cover, reduce the heat to low and keep just at a simmer.

Back to the squash.

By this time the squash should be about done. Once cool enough to handle split the squash in half, remove and discard the seeds and the skin. Cut a in chunks and place in a food processor, puree the squash with chicken stock until you have a consistency about like Ketchup It should take 3-4 cups of the chicken stock depending on the size of the squash.  Thicker is better than thinner so be careful not to put to much stock.
Stir in the rice, herbs and the rest of the stock and continue to cook for 10 minutes. Remove from the heat and add the heavy cream.