Brothy Squash Soba Noodles

1. In a large pot, heat the olive oil over medium heat. Sauté the garlic, ginger, and shallot until softened, about 3 minutes. Add the adobo masala and the chopped squash, sauté until fragrant, about 2 minutes. Pour in veggie broth and cover, cook for 15-20 minutes or until squash is tender.
2. Using an immersion blender, blend the broth until smooth. Taste and adjust seasoning, adding more salt if needed. Add in the mushrooms, 1 cup of water, and cover. Cook for an additional 15 minutes.
3. While it cooks, boil your soba noodles, soft boil your eggs, cook up protein, or sear up some greens.
4. Serve by pouring broth over soba noodles in a bowl and garnishing with toppings/sauces of your liking (chili crisp please)!!