1 butternut squash, cut in half, seeds and strings removed
2 tablespoons olive oil
Rub the cut side of the squash with the olive oil. Put on a baking pan with the cut side up. Roast at 400F for an hour or an hour and a quarter. Let cool.
2 links of uncooked hot Italian sausage (about 1/3 pound)
Squeeze the sausage out of its skin onto a 8 quart pot. Cook the sausage on medium for about 5 minutes, breaking it up into small pieces, and letting it brown a little.
2 or 3 cloves of garlic, minced or put through a garlic press
1 large spanish onion, chopped (about 2 cups)
Fry for about 5 minutes, so that the onions are softened, and beginning to turn golden
1/2 cup wild rice
1/2 cup brown rice
1 can of posole (12 oz)
7 1/2 cups of low sodium chicken broth (a big can and a little can)
Add the rice, posole, and chicken broth, bring to a boil, then turn down to a simmer.
Scoop the squash pulp out of the skin, mash it a little with a spoon, and add it to the soup. Simmer for an hour.
1/2 cup buttermilk
3 tablespoons of chopped fresh sage
1/2 teaspoons freshly ground black pepper
1 teaspoon salt
Add the buttermilk, sage, pepper, salt. Simmer for another hour. Add more broth if the soup gets too thick.
1/4 teaspoon salt Taste the soup, and add a little more salt, if needed.