Heat oven to 400 degrees F. Poke holes in squash and back in oven for about one hour until it is soft.

While squash is baking, in a saucepan, bring 4 cups of broth and 1/2 cup onions to a simmer. Stir in rice and cook until rice is tender, stirring occasionally with a fork.

In a large saucepan or pot, heat olive oil and brown cup up sausage, remaining onions, and corn. Saute for 3 minutes.

Cut baked squash in half and remove out seeds. Scoop out squash and puree in blender, adding a little broth. Mix with sausage and corn mixture, and then add remaining chicken broth.

Season with salt and pepper. Bring to a boil, then turn down to simmer for 20 minutes. Skim off any excess fat. Add rice mixture and cook for 10 minutes. Remove from heat, stir in cream. Serve in bowls topped with chopped parsley,.

This recipe is actually out of the Ann Rule book "Too Late to Say Goodbye". She said while interviewing Jen Corbin's parents she was served this soup. She was told that Jen was a gourmet cook and this was one of her recipes. As I work for a domestic violence/sexual assault advocacy program, I always  think of Jen Corbin when I make this soup. May she rest in peace.