1: Sauté onions and garlic until fragrant.
2: Roast mini honey nut squash at 400°F for 40 minutes.
3: Combine roasted squash, sautéed onions and garlic, and veggie stock in a pot.
4: Add miso paste, ground cloves, cinnamon, cardamom, and nutmeg. Stir well.
5: For granola, mix rolled oats, dry squash seeds, maple syrup, olive oil, and sea salt. Bake in the oven at 400°F for 15 minutes.
6: Serve the soup warm, topped with the savory granola.
