Preheat oven to 400 degrees. Line a baking sheet with foil. Insert the slicing disc to your food processor. Arrange the mushrooms vertically in the large feed tube, packing them snugly in two layers. Use medium pressure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on a baking sheet.
Roast in preheated oven for 20 to 25 minutes until well browned and no longer sitting in liquid. The mushrooms may be roasted ahead.
Insert the metal blade. With the machine running, drop the garlic through the feed tube and process to chop finely, 5 seconds. Scrape the work bowl.
Add the onion and reserved mushroom stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.
Insert the shredding disc. Use medium pressure to shred the squash. Remove and reserve.
Peel the sweet potato; cut in half crosswise. Use medium pressure to shred the sweet potato. Remove and reserve.
Melt the butter in 6-qt pot over medium heat. Add the onion, mushroom and garlic mixture; cook for 2-3 minutes. Stir in the curry powder and rice; cook until the curry becomes aromatic and the rice is opaque, about 5 minutes.
Stir in the shredded squash, sweet potato and chicken stock. Cover loosely and bring to a boil, then reduce the heat and simmer for 20 minutes.
Strain the solids, reserving the cooking liquid.
Transfer the cooking liquid to a saucepan over very low heat and reserve.
Insert the metal blade. Add the solids to the food processor, pulse 10 times, then process to puree, 2 to 3 minutes.
Scrape the work bowl every 60 seconds. Return the pureed solids to the cooking liquid and stir to incorporate.
Add the lemon juice, honey, salt and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and adjust seasonings if necessary. (can refridgerate 1 day ahead). Stir in half-n-half, heat for 1 minute then serve.
Preparation: 40-45 minutes
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