Peel and chop the squash. Start by slicing the squash in half lengthwise. Next, use a spoon or ice cream scoop to scoop out the seeds and fibers. Next, cut the squash crosswise into 1-inch slices. Carefully peel each slice using a sharp knife and discard the peels. Chop the squash into 1-inch cubes.

Sauté the aromatics. Heat the oil over medium heat in a deep pot or Dutch oven. Once hot, add the minced shallots and garlic, and cook for 3-5 minutes or until the shallots are soft. Note: if you have time on your hands, I highly suggest caramelizing the shallots. Cook them until they are golden brown and slightly charred. This will add even more flavor to the soup!

Add the butternut squash. Next, add the diced squash to a pot sauté for 2-3 minutes, stirring regularly.

Cover with water. Pour the water into the pot, making sure all of the butternut is submerged. I used 4 cups of water but you may need to add more depending on the size of your pot. Season with a generous pinch of salt.

Let simmer. Bring to a boil, cover, and let simmer for 20-25 minutes or until the squash is fork-tender. Remove from the heat and let it cool for about 15 minutes.

Transfer to a high-speed blender. Next, using a slotted spoon, transfer the cooked butternut squash and aromatics to a high-speed blender. Scoop out ⅓ to ½ cup of the cooking broth and add it to the blender.

Blend. Blend on high speed for 20-30 seconds or until very smooth. At this point, you can add a bit more of the cooking broth if you find the soup too thick.

Season. To the blender, add the sugar, ground black pepper, dried herbs and mushroom seasoning (if using), full-fat coconut milk, and half of the salt.

Blend again. Blend for another 5-10 seconds and taste the soup. Depending on how much of the cooking liquid you used, you may need to add more salt. Taste and adjust the seasonings to your liking. Note: Do not be scared to add more salt – the soup should be sweet and salty. I usually use 1 and ¼ teaspoon of salt in total.

Serve the soup hot with crusty baguette or croutons! This soup can be stored in the refrigerator for up to 4 days. The leftovers taste even better the next day as flavors have time to merge.