Spicy Sausage and Squash Soup

Ingredients

• 2 cups water
• 1/2 cup long grain white rice
• 1 unpeeled butternut squash, halved and seeded
• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 3 cloves minced garlic
• 1 lb sausage
• 1 tsp chili powder
• 1 tsp cumin
• dash red pepper flakes
• 1 can creamed corn
• chicken broth
• salt and pepper, to taste
• 1/2 cup heavy cream

Preheat oven to 375 degrees F.  Pour 1 cup of water into 9x13 baking dish.
Place the butternut squash into the prepared baking dish, cut side down.
Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
Meanwhile, heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the sausage and garlic; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice , chili powder, cumin, red pepper flakes, and corn.
Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Blend until smooth, about 1 minute.
Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. Stir in the heavy cream. Add chicken broth to desired consistency. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.  Serve.