1 small acorn squash, peeled, seeds removed, and cubed
3 small sweet potatoes, cubed
4 cups vegetable broth
1/4 cup fresh parsley
Salt and pepper, to taste
2 cups crimini mushrooms
2 cups cooked wild rice
In a large pot, combine the minced garlic and the chopped vegetables. Stir to combine, and cook over medium-high heat until the vegetables start to soften, about 6-8 minutes. Use vegetable broth to saute.
Stir in the vegetable broth, parsley, and a few pinches of salt and pepper. Bring the soup to a boil, then partially cover the pot and simmer on medium heat until the vegetables are fork-tender, about 20 minutes.
Taste the soup and add a few more pinches of salt, if needed. Stir in the cooked wild rice, and cook for an additional 5 minutes. Serve, and enjoy!