On large baking sheet, place butternut squash flesh side down with onion and garlic. Dry roast until garlic and onions are soft, 20-30 minutes. Remove 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 soft and easily pierced with knife, about 15-25 additional minutes (45 total). Remove from oven and allow to cool 5 minutes. Scoop out squash flesh and set aside.
Meanwhile, rehydrate sundried tomatoes by soaking in 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 puree in medium / large saucepan. Alternately, place all ingredients in sauce pan and use an immersion blender. Bring puree 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.