Heat 3 tsp. (15 mL) olive oil in large pot over medium heat and cook onion 2 minutes. Add butternut squash, carrots and potato and cook over medium heat, stirring occasionally, 5 minutes. <BR><BR>
Add garlic and crushed red pepper; season with black pepper to taste. Add water and Knorr® Concentrated Vegetable Bouillon and bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until vegetables are tender, about 25 minutes. <BR><BR>
While soup is cooking, heat remaining 1 tsp. (5 mL) olive oil in small skillet over medium-high heat. Add wild rice and cook, stirring frequently, until rice kernels start to pop open, about 3 minutes. Remove and set aside. <BR><BR>
Blend soup until smooth using immersion blender or food processor, adding more water if a little thick. Serve, topped with a sprinkle of popped wild rice.