So here it is...
1 1/2 - 2 lb. butternut squash. Cut, clean out, and lightly coat the cut side with 2 Tbsp. olive oil, or spray with olive oil. Bake on a cookie sheet with the cut side down. Bake at 350 for about one hour or until soft.
Remove from oven, cool, remove skin. Place squash in blender with 2 cups chicken stock; pulse until smooth.
While squash is baking, cut a Kilbasa sausage into slices and then into small pieces, if desired. Simmer with 2 1/2 C. chopped onion until onion is tender and sausage is browned. Drain off grease and set aside.
In a pot, cook 1 C. wild rice in 4 C. of chicken stock until rice is tender. Remove from heat. Cool.
In a large pot add squash mixture and 6 additional cups of chicken stock; simmer. Then add the onion/sausage along with 2 cans drained whole kernel corn. Cover and simmer for 20 minutes. Add rice and simmer for another 10 minutes. Just before serving add 1 1/2 C half and half and heat on low until soup is warm. Top with T. chopped Parsley; season with salt and pepper.
My family are not fans of onions, so I do not include the onion at all.
1 1/2 - 2 lb butternut squash
2 Tbsp. olive oil
Kilbasa sausage (I have omitted this before, but we like it included better)
1 C. wild rice
12 C. chicken stock
2 cans of whole kernel corn
1 1/2 C. half and half (I have substituted whole milk when I forgot the 1/2 and 1/2)
Parsley for garnish, if you like