Preheat the oven to 400?F.
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Rub the cut sides of the squash halves with 1 tablespoon of the olive oil. Place on a baking sheet flesh side down and roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour.
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Let the squash cool until easy to handle, then scoop the flesh from the skin with a large spoon. PurČe the butternut flesh with 2 cups of the stock in a food processor or blender.
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Bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside.
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Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Add the sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups onions, the corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes. Add the remaining 6 cups stock and the squash purČe and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally and skimming any fat that rises to the surface.
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Stir in the rice and cook for 5 minutes. Stir in the half-and-half and parsley.
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Serve hot ladled into bowls.
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Yield: 8 to 10 servings