Carb Smart Pork and Mushroom Soup

Heat a large pot over medium-high heat. When the pot is hot, add 1 tsp (2 tsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Using a slotted spoon, transfer to a large bowl, reserving pork fat in the pot.

Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, mushrooms, zucchini, thyme and half the garlic to the pot with pork fat. Cook, stirring occasionally, until veggies soften slightly, 3-4 min.Add pork and any pork juices from the bowl.Sprinkle flour into the pot. Cook, stirring often, until flour coats veggies and pork, 1 min.

Add broth concentrate, soy sauce, butternut squash and 2 1/4 cups (4 1/2 cups) water to the pot. (TIP: Reduce to 2 cups [4 cups] water if you prefer a heartier soup!) Season with salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly, 12-15 min.

Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl. Halve ciabatta, then cut into 2-inch-thick strips. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on toasties so they don't burn!)

Divide pork and mushroom soup between bowls. Top with half the crispy shallots (use all for 4 ppl).Sprinkle parsley over soup and garlic toasties.Serve garlic toasties alongside soup.