Roasted Butternut Squash Soup - Mill City Farmers Market

Ingredients

• 1 Vidalia/sweet onion (from Dawn2Dusk Farms )
• 2 butternut squashes (from Mom’s Garden )
• 6 TB, divided of Hazelnut Oil (from Hazel Heart Farms, formerly American Hazelnut Company )
• 1 head of garlic (from Clover Bee Farm )
• 6 cups of vegetable broth, plus more if desired
• 1 TB of mirin or rice wine vinegar
• 1 tsp False Dragonhead Honey, plus more if desired (from Ames Farm )
• ½ tsp of ground ginger
• 2 tsp of salt, divided
• ½ tsp of black pepper
• ¼ tsp of cinnamon
• Dash of nutmeg
• 8 oz of sliced Shiitake mushrooms (from Northwood Mushrooms )
• 2 poblano peppers (from Urban Roots )
• 1 cup of sour cream
• Juice of 2 limes
• 1 TB of Hot Chili Oil (from TonzKitchen )
• Optional: jalapeno-cheddar focaccia bread (from TunTum BlackHill Farm )