Butternut Squash Soup with Oyster Mushrooms and Balsamic Vinegar

Slice onion very fine.
Peel, seed and cube squash.
In a large pot, heat 2 Tbsp. (30 mL) olive oil on medium heat and cook onion and squash 15 minutes or so. Salt, add turmeric, thyme and pepper and simmer 2 minutes or so.
Add white wine. Reduce for 1 minute and add milk.
Stew about 15 minutes or until squash is tender.
Remove mushroom stems. In a skillet over medium-high heat, cook mushrooms in remaining olive oil. Salt at end of cooking and keep warm.
Purée squash mixture in a food processor, adjust seasoning, and add milk as needed for desired consistency.
Foam milk in blender or using a hand blender.
Ladle soup into bowls, top with pan-fried mushrooms, drizzle with balsamic vinegar reduction and finish with foamed milk, like a cappuccino.
Sprinkle with Espelette pepper powder.