Red Kuri Squash:

• 1 small red kuri squash (about 1 ½ pounds; yields about 2 cups cooked, soft squash)
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon black pepper
• Water, as needed

Soup:

• 1 tablespoon extra virgin olive oil
• 1 shallot, diced (or ¼ red onion, diced)
• 1 stalk celery, diced
• 1 cup diced mushrooms
• 2 cloves garlic, minced
• 2-inch piece fresh ginger, grated
• 1-inch piece fresh turmeric, grated (or substitute 1 teaspoon ground turmeric)
• ¼ teaspoon black pepper
• 1 cup vegetable broth
• ½ cup plant-based milk, plain, unsweetened

Garnish:

• ¼ cup pomegranate arils
• ¼ cup chopped walnuts
• Drizzle extra virgin olive oil