In a large soup pot, combine the squash, onion, celery, carrots, bell peppers and vegetable broth. Bring the mixture to a boil, then reduce to a rolling simmer. Simmer for about 25 minutes. Add the ginger, garlic, turmeric, chile powder and cumin, return to rolling simmer for another 10 minutes.

At this point, you can taste the broth for complexity. If it tastes flat, keep it going for a bit longer until you have a complex flavor from all the ingredients. Sometimes, depending on the quality of your produce, this will fluctuate a bit. Don't be afraid to use your own taste buds and judgement. 

Add the sunflower seed butter and nutritional yeast, and immediately remove from heat. Give the soup a stir to break up the sunflower butter. Puree the soup using an immersion blender or Vitamix-style high speed blender. Remember that hot soup in a blender can be combustible, so start at a low speed to avoid burns or injury. 

Return the pureed soup to the stove at medium heat. Add both types of mushrooms, stir in, and cook for about 10 more minutes, until the mushrooms have cooked through and are no longer floating at the top of the soup. 

Add the chopped carrot tops or parsley, reserving a little for garnish. Taste for salt and pepper. Remember that depending on the broth you use, you may or may not need additional salt. Sodium is an electrolyte, but too much will cause an imbalance in your minerals. 

Serve the soup topped with your favorite sauerkraut as a garnish, chopped cabbage, bruschetta salsa, or other healthy topping. Garnish with a sprinkle of chopped carrot tops or parsley.