Preheat your oven to 400 degrees F. Wrap your peeled and quartered shallots in a foil pouch and drizzle with about 2 tablespoons of olive oil. Do the same with your garlic in a separate foil pouch, but with about 1 tablespoon of olive oil. Set these aside.

Line a tray with foil, and spread your cubed squash and potatoes onto it. Drizzle with your ⅓ cup of olive oil, agave, salt, paprika, ancho chile powder, coriander, pepper, and cinnamon. Toss to combine. Place the tray in the oven along with the packets of shallots and garlic. Roast for 30-40 minutes, until the squash and potatoes are fork-tender (but remove the garlic after 30 minutes).

If you are using a food processor, puree your vegetables in batches, depending on the size of your machine, adding a cup of vegetable stock at a time, until the mixture is smooth. If you are using an immersion blender, use a large bowl or just straight into your pot and puree until smooth, adding a bit of stock as you go. I like to strain my soup through a mesh sieve to get a smoother texture, but that is totally up to you.

When you’ve pureed your vegetables, finish adding in your stock and water and place everything in a large pot. Bring the soup to a simmer, taste, and adjust any seasonings as needed. When the soup is hot, ladle into bowls and sprinkle with some scallions, bacon (if you like), salt, and pepper. This will keep well in an airtight container in the fridge for up to 5 days, or frozen and thawed out later for up to 3 months.