Harvest Moon Squash Soup - Forks Over Knives

Ingredients

• 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