Preheat oven to 400F

Chop Butternut Squash and Carrot in to cubes roughly the same size.

Drizzle with 1 tablespoon of the olive oil and a pinch of salt. Toss. Bake for 45-50 minutes. 

While the vegetables are baking, prepare the mushroom bacon. 

In a medium-sized bowl whisk together the soy sauce, liquid smoke, maple syrup, olive oil, garlic, paprika, and black pepper. Slice the shiitake mushrooms. Add mushrooms to the bowl with the marinade and toss to coat evenly. Lay each mushroom on a parchment lined baking tray so that they are not touching. Set aside. 

Roughly chop the onion and garlic. Heat a large pot on medium-high heat. Add the onions. Sauté until soft and slightly browning. Then, add in the garlic, thyme, and sage. Cook for 1-2 more minutes. Turn off heat. 

When the squash comes out of the oven, put the mushroom bacon in and bake for 25-30 minutes or until crispy. 

While the mushrooms bake, complete the soup. 

Carefully add all the roasted vegetables to a blender. Add in the sautéed onions and garlic, black pepper, cayenne, cinnamon, nutmeg and half the recommended salt. Followed by only 2 cups of the no chicken broth or vegetable broth and canned pumpkin. 

Place a towel over the blender to prevent splashes and carefully blend until smooth. It will be thick at first. 

Transfer the soup back in to the pot. Return the heat to low. Add in the remaining 1 cup of no chicken broth, the canned coconut milk (don't forget to reserve ⅓ cup for the top), nutritional yeast, and sugar. Stir. Taste and add the remaining salt, if needed (I added a total of 2 ½ tsps). 

Once the soup is hot and the bacon is done, turn off the heat. Add the lime juice. Roughly chop some parsley. 

Divide your soup in to serving bowls and top with a coconut milk swirl, mushroom bacon, fresh parsley, sliced baguette, and a lime wedge on the side. Serve and enjoy!