Honeynut Squash & Mushroom Soup

Equipment

2 baking trays, Large Dutch oven, Blender or immersion blender

Oven

400°F on roast

Instructions

Roast

1. Preheat the oven to 400°F on roast.
2. Cut the squash in half and remove the seeds.
3. Coat the squash in basting oil, salt, and pepper and place cut side down on a baking tray.
4. Add the whole head of garlic to the tray with the squash.
5. Coat the sliced mushrooms with basting oil and 1 tablespoon of the maple syrup. Spread them on another baking tray.
6. Put the squash and mushrooms in the oven for 40 minutes.

Build the soup

7. Add the umami seasoning (mushroom powder) and red pepper flakes to a large Dutch oven.
8. Chop the bacon into small cubes and add it to the Dutch oven over medium-high heat. Cook until it starts to crisp, 3–5 minutes. Remove and set aside.
9. Add the onions to the Dutch oven and cook over medium heat until they start to caramelize, 5–10 minutes.
10. Once they start browning, add the remaining 1 tablespoon of maple syrup and the almond butter. Cook 1–2 minutes more.
11. Once the squash and garlic are done roasting, add the squash, skin and all, to the Dutch oven along with the peeled roasted garlic.
12. Add the chicken stock and 3/4 of the can of coconut milk.
13. Use a blender or immersion blender to completely blend the mixture.

Finish

14. Add the bacon and mushrooms back to the soup, keeping some of the mushrooms aside for garnish.
15. Cook the soup for 15–20 minutes, adding salt and pepper to taste.
16. Meanwhile, toast the pumpkin seeds and slice the green onions for garnish.
17. Serve the soup topped with the reserved mushrooms, toasted pumpkin seeds, and green onions.