Curried Butternut Squash Soup with Mushrooms and Cilantro Lime Dressing

Preheat the oven to 400 degrees Fahrenheit and gather ingredients.

Carefully cut the butternut squash length wise scraping out the seeds with a spoon.

Spray the exposed flesh of the butternut squash and yellow onion with cooking spray. Sprinkle chopped sage and black pepper on the sprayed face of butternut squash.

Place the remaining head of garlic in aluminum foil and drizzle with natural oil before wrapping tightly.

Place the garlic bundle and exposed faces of the butternut squash(s) and onion face down on a sheet pan with parchment paper and roast for 30 minutes or until the squash and onion are fork tender.

While the squash, onion, and, and garlic roasts, mince the garlic clove set aside from the roasting head. Combine minced garlic, lime zest, juice, pinch of salt, olive oil, and chopped cilantro.

After making the cilantro lime dressing, heat a large pan on medium heat. Add oil, mushrooms, and a pinch of salt. Cook down until the excess water has evaporated from the pan and mushrooms are cooked through. In the last minute add chili powder pinch of salt before removing from the heat.

Let cool some before scraping the flesh out of the butternut squash with a spoon and placing it in a blender. Remove outer layer of onion and add to the blender along with cloves from the head or roasted garlic. Add a pinch of salt, milk, vegetables stock, and curry powder before blending until smooth. You may need to do this step in two batches depending on the size of your blender.

Reheat 2 cups of soup in microwave safe bowl. Top with ¼ cup of the mushrooms and 1-2 tsp cilantro lime dressing, and one ounce of cashew or pine nuts.