Vietnamese Inspired Brothy Kabocha Squash and Shiitake Soup

1. Prep the ingredients: Deseed the kabocha squash, and cut into 2” cubes. Remove the mushroom stems and quarter the heads. Remove roots from green onions and separate the whites from greens. Cut whites into thin coins and slice the greens for garnish. Set aside.
2. In a deep pot, heat the oil over medium heat. Saute the onions, garlic, and shallots until softened. Add the sofrito and five spice and saute for an additional 2 minutes until thickened. Add the mushrooms and squash, toss to coat, and cover with 6 cups water. Season with a heavy pinch of salt. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes.
3. Once the squash is tender, season the broth with salt, to taste. Stir in a spoonful of chili oil.
4. Serve and garnish with reserved green onion and more chili oil.