• Heat a large skillet over medium heat and add the olive oil. Add the butternut cubes with the salt, pepper, nutmeg and pepper flakes, stirring to coat. Cook, stirring occasionally, until the squash is fork tender. Once tender, place the squash in a bowl and mash it until pureed. You could also throw it in the food processor or blender – you just want it smooth. Stir in the sage and brown butter until combined.
• Fill up a tiny bowl of water and place it next to the wonton wrappers. Take your finger and dip it in water, then run it around the outside square of the wonton wrap, so it will seal easily. Spoon a teaspoon or 2 of squash mixture into the center of the wonton, then fold it up and press the edges together. They must be wet to do this! Repeat with the remaining wontons. Once finished, you can store these in the freezer for easy soup add-ins!

soup

• Heat a pot over medium heat and add the olive oil. Add the mushrooms, garlic and ginger, stirring to toss. Cook until the mushrooms are softened, stirring occasionally, about 5 to 6 minutes. Season the mushrooms with a pinch of salt and pepper.
• Add the scallions, chicken stock and water. Bring the mixture to a bowl, then reduce it to a simmer. Cover if you’re not ready to serve it right now. You have two options now. You can cook the wontons separately if you would like to keep the broth for soup leftovers. Heat a pot of water until boiling, then drop the wontons in and cook for 2 or 3 minutes until they float. Place them in a bowl and pour the broth over top.
• The other option is to drop in just as many wontons as you’d like and once they float, serve then in a bowl with the broth. Right before serving, I like to stir the sesame oil and soy sauce into the pot. You can also stir in some chili harlic sauce. Enjoy!