BERBERE-SPICED BUTTERNUT SQUASH SOUP WITH PEAR AND MISO

In a large, heavy pot, heat the oil over medium heat. Add the onions to the pot and stir. Cook and stir the onions until very soft and translucent, about 5 minutes. ????????? Add the thyme, ginger, garlic, and berbere spice mixture to the pot. Stir to distribute. Cook until garlic is quite fragrant, about 1 minute. ????????? Add the butternut squash and a big pinch of salt and pepper. Stir to coat the squash in the seasoning and spices. ????????? Add the lentils and pear to the pot and stir. Then, add a splash of the vegetable stock. Quickly stir up and scrape any brown bits on the bottom of the pot. Add the remaining vegetable stock and stir. Cover the pot and bring the mixture to a boil. Once boiling, lower heat to a simmer. ????????? Simmer until the squash is very tender and the lentils are breaking apart, about 25 minutes. ????????? Carefully transfer the soup to an upright, vented blender and blend the soup in 2 batches. Use a stick blender here if you have one! ????????? Return the soup to the pot and bring to a boil. Add more vegetable stock if the soup seems too thick. ????????? Stir in apple cider vinegar, tamari, and miso. Taste the soup and adjust the seasoning!