Roasted Butternut Squash Soup

Instructions

1. Preheat oven to 425°F. Peel and cut butternut squash into 1-inch cubes and place on large baking sheet.
2. Rough chop onion and add that to the baking sheet. Drizzle with 3 TB of hazelnut oil, salt, and pepper.
3. Cut the garlic bulb’s top off, exposing your cloves and wrap that in tinfoil with a TB of hazelnut oil and sprinkle some salt. Place on baking sheet with squash.
4. On a separate baking sheet, place poblano peppers, with 1 TB of hazelnut oil and salt.
5. Place your squash/onions, peppers, and garlic into the oven for 45 minutes. The squash should be very tender and roasted. Check to see if a fork or knife can be inserted into the squash with ease.
6. Once poblanos are done, place them in a Ziplock bag and set aside to steam/cool.
7. Take your roasted squash, onions and garlic and add to a Dutch oven with the vegetable broth. Add your spices, mirin and honey and use an immersion blender (or blender) to combine all the ingredients. The result should be smooth and velvety without any chunks.
8. Once that is blended to your liking, place the soup on a stovetop over medium-low heat to bring soup to a simmer, stirring occasionally. Taste soup and adjust seasoning as needed.
9. While your soup is coming to a simmer, sauté your sliced shiitake mushrooms in the remaining TB of
   hazelnut oil and some salt/pepper over medium heat.
10. Once your poblanos are slightly cooled and steamed, remove the skin and add to a blender with the
    sour cream, lime juice, roasted garlic, salt and pepper. Blend until it’s a nice, smooth consistency. Place
    in a small squeeze bottle or in a Ziplock bag with the corner tip of the bag cut off.
11. Divide soup into separate bowls, drizzle with your poblano crema and hot chili oil. Top with your sauteed mushrooms, serve with the focaccia and enjoy!