You Butternut Pout

To save time when making this soup, use peeled, uncooked butternut squash halves (many supermarkets package squash this way). To reduce calories, use sausage made partly with turkey.

COLD-WEATHER BUTTERNUT SQUASH AND SAUSAGE SOUP

2 tablespoons unsalted butter

2 cups chopped onions

8 cups peeled, diced butternut squash

1 1/2 teaspoons dried thyme

1/2 teaspoon salt

1 bay leaf, broken in half

6 cups chicken stock

3/4 to 1 cup milk

1/2 pound light kielbasa, cut into 1/8-inch-thick slices

Fresh thyme sprigs, optional

In large, heavy pan heat 1 tablespoon butter over medium-high heat. When hot, add onions. Stir and cook about 4 minutes. Add diced squash and stir and cook 3 to 4 minutes more. Add thyme, salt, bay leaf and stock. Bring mixture to boil. Lower heat and simmer, uncovered, until squash is very tender, 35 to 40 minutes. Remove bay leaf pieces.

Remove soup from heat and puree in food processor, blender or food mill. Stir in 3/4 cup milk. Adjust seasonings to taste. Soup can be made 1 to 2 days ahead, cooled, covered and refrigerated. Reheat when needed. If soup seems too thick, add remaining milk.

Just before serving, heat remaining 1 tablespoon butter in heavy, medium-size skillet over medium heat. Add kielbasa slices and cook, stirring constantly, until kielbasa slices are lightly browned and somewhat crisp, 2 to 3 minutes. Remove and drain on paper towels.

Ladle soup into 6 soup bowls. Garnish each serving with several slices of kielbasa and thyme sprig. Makes 6 servings.