Winter Squash and Apple Soup

Name: Winter Squash and Apple Soup
Ingredients: 2 tbsp. olive oil; 1 large yellow onion, finely chopped; 2 tsp. minced fresh ginger; 2 cloves garlic, minced; 1 tsp. ground turmeric; 1⁄2 tsp. Chinese five-spice powder; 2 acorn squash (about 1 3/4 lb.), peeled, seeded, and cut into 1/2″ cubes; 2 tart apples, such as Granny Smith, peeled, cored, and cut into 1/2″ cubes; Kosher salt; freshly ground black pepper; 4 cups vegetable stock; 1 tbsp. fresh lime juice; 1 cup canola oil; 1 cup thinly sliced shiitake mushrooms; 6 tbsp. unsalted butter; 1 tsp. dried mint; 1⁄2 tsp. ground cumin; 1⁄2 tsp. paprika

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A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to this fragrant soup, which makes the most of autumn's best produce.

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