Harvest Moon Squash Soup
You don’t need to wait until harvest season to enjoy this delicious squash soup. Try this recipe from Felicia Cocotzin Ruiz today!
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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
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