1

Heat 1 T. oil in large Dutch oven over medium-high heat. Add onion and garlic and sauté for 2 minutes. Add carrot and squash; sauté 5 minutes, or until tender. Add broth; bring to a boil. Reduce heat, and simmer for 20 minutes. Stir in rice. Remove from heat and let cool slightly.

2

Place half of vegetable mixture in a food processor or blender; process until smooth. Pour into a bowl; repeat procedure with remaining vegetable mixture. Return pureé to pan. Stir in milk, and simmer until thoroughly heated. Stir in rind, salt and pepper.

3

Ladle soup into bowls and sprinkle with pepper.