Vegan butternut squash soup with oyster mushrooms

Preheat the oven to 400.

Halve the squash, remove the seeds and score the flesh so it absorbs the flavour; lay on a baking tray.

Rub the flesh with garlic, add thyme, olive oil and salt, and drizzle a little maple syrup on a couple of halves.

Bake 35 to 40 minutes, then let cool.

Blend the cashews and water on high until liquefied.

Heat olive oil in a stock pot over medium heat; add the chopped onion with salt and pepper and saute five to eight minutes.

Add the squash flesh and saute two to three minutes.

Add four to five cups of water or vegetable stock (season if using water) and the cashew cream; stir, scraping the bottom of the pan.

Blend on high until liquefied and return to the pot to keep warm.

In a saute pan over medium heat, cook the torn oyster mushrooms in olive oil with salt and pepper until golden brown.

Place the mushrooms in the middle of the plate, pour the soup around, and finish with cracked pepper, fresh thyme and olive oil.