Preheat the oven to 400° F. Cut the acorn squash in half, scoop out the seeds with a spoon, and roast face down on a piece of parchment paper, lightly sprayed with oil, salt, and pepper if desired. Roast for 30-40 minutes, until soft.

Sauté the onions in a splash of olive oil for about 5 minutes, or until translucent. Add the ginger and garlic and sauté for 1 more minute over medium heat.

Scoop the soft squash out of the peel with a spoon and add it to the pot, along with the salt, five-spice, vegetable stock, and pear. Cover and simmer for 10-15 more minutes, or until the pears are tender.

While the soup is cooking, brown the sliced shiitakes in a skillet over medium heat, in a generous splash of sesame oil. Sauté for 7-10 minutes, until well browned. Add a splash of soy sauce in the last minute or so of cooking.

Remove from the heat and add the lime juice.

Purée fully or partially, carefully in small batches or using an immersion blender, adding broth or water as needed to thin to your desired consistency.

Garnish with the adzuki beans and mushrooms.