A savory, spicy butternut squash soup you don't expect, but one you'll want to eat all season long.
First, make your miso stock. Put 4 cups of water into a saucepan and heat to a simmer. Whisk the remaining 1/2 cup of water together with the miso, and pour that into the saucepan. Bring to a simmer, but don't let it boil.
Turn off the heat, and purée the soup in a food processor or with a hand blender, being careful of the hot liquid. At this point you can strain for a super-smooth soup, or you can leave it how it is—up to you! Not the most flavorful--I had to add extra miso, and it still felt like it needed a punch of something else. I'd make it again but maybe add carrots or something with a bit more flavor than squash, and sub broth for the water.This is a great recipe--very adaptable and the flavors were great. I made a few changes --added the juice of a small lime for some acid, used lite coconut milk instead of full fat, added 2t hot curry powder.
Unfortunately, we found this soup disappointing--not a lot of flavor as it was. Now, I did use the flesh of a sugar pumpkin that I baked in the oven; don't know if a squash would have had a stronger taste. I added lime juice, basil, fish sauce, and sriracha to liven it up, and even then, no one really cared for it. :- until soft. Start the squash, have a drink, then start the rest of the soup. When the squash is soft, scoop out the flesh and stir it into the soup.
Oh my. this was fantastic! It's most definitely a recipe where the sum of the whole is greater than the parts. I used one small butternut squash and one acorn squash; it was great.
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