Preheat oven to 400°F. Roast the butternut squash with salt and olive oil until tender all the way through (about 30-35 minutes).
Sauté the oyster mushrooms and shiitake mushrooms in olive oil on high heat. In a separate pan, sauté the red onion and bell pepper on high heat. Reserve the sauteed vegetables and mushrooms to add to the finished broth
In a small pot, add the mushroom stock along with the thyme and garlic and heat to a boil.
Once brought to a boil, turn off heat and add the Garlic Herb RightRice, roasted butternut squash, mushrooms, red onion, and red bell pepper.
Let steep off heat 15 minutes and enjoy immediately!