Ingredients

The following ingredients have 6 Servings
  • 1 medium butternut squash (about 2-2½ pounds), cut in half, seeds removed
  • 1 yellow onion, halved
  • 2 cloves garlic, skin on
  • 3 tablespoons sundried tomatoes
  • ¼ teaspoon smoked paprika
  • 4 cups vegetable broth
  • ½ cup cooked wild rice
  • Sea salt, to taste

Instruction

  • Preheat the oven to 375°F.
  • On a large baking sheet, place the butternut squash, flesh side down, along with the onion and garlic. Dry roast until the garlic and onions are soft, about 20-30 minutes. Remove the onion and garlic and let cool about 5 minutes. Squeeze garlic out of its papery skin, remove the onion peels, and set both aside.
  • Continue to roast the butternut squash until it is soft and can easily be pierced with a knife, about 15-25 additional minutes (45 minutes total). Remove from the oven and allow to cool 5 minutes. Scoop out the squash flesh and set aside.
  • Meanwhile, rehydrate the sundried tomatoes by soaking them in a small bowl of very hot water (about 30 minutes), drain, and set aside.
  • Using a blender and working in batches, puree the roasted vegetables, sundried tomatoes, smoked paprika, and vegetable broth. Place the puree in a medium/large saucepan, bring to a simmer, and cook, stirring frequently, for 20 minutes to marry the flavors. Taste and season with sea salt.
  • To serve, ladle the soup into bowls. Garnish each with 1 heaping tablespoon of the cooked wild rice.