Place squash chunks and garlic cloves in roasting pan with 2 tablespoons of water and cook for 30–40 minutes.
Meanwhile, sauté onion and celery in a large saucepan over medium heat. When tender, add vegetable broth and brown rice. Bring to a boil then reduce heat and simmer 15–20 minutes until rice is tender.
Remove squash and garlic from oven. When cooled, pop garlic cloves out of the peels. Add garlic and squash to saucepan. Bring to a boil then simmer for 10 minutes.
Purée soup using immersion or regular blender. Garnish with parsley. Serve warm.
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