3 teaspoons olive oil, plus additional for pans
2 butternut squash (2 lbs. each), halved lengthwise and seeded
2 medium red onions (1-1/4 lbs. total), each cut into 12 wedges
1 pound fresh shiitake mushrooms, stems discarded and caps sliced
2 14 1/2 ounce cans reduced-sodium chicken broth
1/2 cup pine nuts, toasted
1/2 cup finely grated fresh Parmigiano-Reggiano
Preheat oven to 400 degree F and arrange racks in upper and lower thirds. Lightly oil 2 large shallow baking pans. Place squash, cut side down, in 1 pan and roast until tender, about 1 hour. Remove from oven and turn squash over to cool slightly. Toss together onion and 1-1/2 teaspoons oil in one side of remaining pan. Toss together mushroom and remaining 1-1/2 teaspoons oil in other side of pan; season with salt and pepper. Roast, stirring occasionally, about 1 hour. Transfer to separate bowls.
Bring broth and 3 cups water to a simmer in a saucepan. Remove from heat and keep warm, covered.
Scoop out flesh from squash into a bowl (discard skin). In a food processor, in batches, puree together squash, broth, onion, half of mushroom, 1/4 cup nuts, and the cheese until smooth (use caution when blending hot liquids). Transfer as pureed, to a large saucepan and reheat over low heat; salt and pepper to taste. Add additional water, if needed, to reach desired consistency. Ladle soup into bowls, top with remaining mushroom and 1/4 cup nuts. Makes 8 servings.
Per Serving: cal. (kcal) 230, Fat, total (g) 9, chol. (mg) 5, sat. fat (g) 2, carb. (g) 33, fiber (g) 6, pro. (g) 10, sodium (mg) 315, Percent Daily Values are based on a 2,000 calorie diet