Sausage, Butternut Squash and Wild Rice Soup

This is adapted from a Food Network recipe. The original called for 12 C. chicken broth. I like thicker soups so I only used about 8 C. total.

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
8 cups chicken stock
1 1/2 cups chopped onions
1 cup wild rice
1 lb. sausage (or you can use cut up kielbasa type sausage)
2 cups fresh corn kernels (optional)
1 can coconut milk
1 tablespoon chopped fresh parsley leaves


Directions
Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.

In a large saucepan, cook sausage and remaining onion. Add corn, if you're using it. Season with salt and pepper. Saute for 3 minutes. Add the remaining chicken stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the coconut milk and season with salt and pepper. Garnish with parsley and serve.