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
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.