Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set to the side.

Slice your squash in half lengthwise. Scoop out seeds. Drizzle a touch of olive oil and season the inside flesh with a pinch of kosher salt. Place the squash halves flesh side down on a parchment paper or foil lined rimmed baking sheet. Roast for 45 minutes until the flesh is fork tender and can be scooped out with a spoon.

Using a heavy bottom pot, dutch oven, or large saucepan, heat 3 tablespoon olive oil over medium heat. Add the chopped onions and cook for 5 minutes until they begin to soften. Add the garlic and stir until fragrant. Add the roasted squash and the vegetable broth or stock of your choice. Season with kosher salt, ground black pepper, and the dried harissa seasoning and maple syrup. Taste and adjust as desired. Stir together well to combine. Allow soup to simmer 10 minutes to thicken slightly.

While the soup warms, prepare the mushrooms. Dice mushrooms into ½ inch pieces.

Preheat a large non-stick skillet over medium-high heat with 4 tablespoons olive oil. Add the mushrooms and begin to sauté for 3 minutes until they begin to soften and lightly brown. Add the garlic and fresh herbs then stir to combine. Cook the mushrooms for another 5 to 7 minutes until edges just become crispy.

To serve, ladle the soup into bowls. Top with crispy mushrooms. Garnish with more chopped fresh herbs, as desired. Serve immediately with your favorite bread.