2	butternut squash, peeled, seeded, and cut into 1-inch chunks
2 tablespoons	extra virgin olive oil
	kosher salt
	ground black pepper
3 quarts	chicken stock
2½ cups	yellow onion, chopped
1 cup	wild rice
¾ pound	kielbasa, diced
1 pound	frozen corn kernels
1½ cups	half & half
1 tablespoon	Italian flat leaf parsley, chopped

1. Season squash with 1 tablespoon oil, salt and pepper. Roast at 400 degrees F for 1 hour, or until tender.
2. Meanwhile, bring 1 quart stock and ½ cup chopped onion to a simmer. Stir in rice and cook until rice is tender and liquid is absorbed, about 1 hour, stirring occasionally.
3. In soup pot, sauté remaining 2 cups onions in remaining 1 tablespoon oil.
4. Add sausage and brown.
5. Add corn, season with salt and pepper, and cook 3 minutes.
6. Purée squash with 1 quart chicken stock.
7. Add remaining quart of stock and squash purée to soup pot.
8. Bring soup to a boil. Cover and simmer 20 minutes.
9. Stir in rice and continue to cook 10 minutes.
10. Remove from heat, stir in half-and-half and season with salt and pepper.
11. Stir in parsley and serve.