This acorn squash soup is creamy and flavorful with solely 6 components

The leaves crunch beneath my ft on my morning walks lately. The solar, nonetheless shiny, is beginning to maintain again its heat. What coloration are the timber the place you might be? Is it sweater climate there, too?

October is sort of over, so at practically each door there’s a big pumpkin or a ghoulish show. Some are easy piles of plastic bones and fake headstones; others are fairly elaborate. The opposite evening, a blowup mechanical black cat at a house close by turned its head simply as my canine, Frito, and I walked previous. We practically leaped out of our pores and skin! I laughed at myself, and the silliness of Halloween, the entire means residence.

On these cool, mid-autumn nights I discover myself making numerous soup. With acorn squashes piled excessive on the market, I made a decision to place them to work in a easy soup with simply 5 different components. However each is doing numerous work right here, including taste and texture to maintain this dish fascinating so that you’ll need spoonful after spoonful.

Canned coconut milk provides unbelievable richness, which enhances and lightens the squash’s dense orange flesh. A contact of maple syrup provides a slight sweetness whereas shiro miso, or white miso, delivers salinity, depth and a nice nuttiness. Pureed collectively, a easy soup is born.

It’s simply high quality with none topping, or maybe with a hunk of crusty bread for dipping or small aspect salad for some crunch. However I prefer it with a drizzle of smoky paprika oil on prime. The gentle warmth and smoky scent improve the squash’s flavors and add intrigue. Plus, in the event you’re into this spooky season, it appears like a wholesome splatter of blood. Boo!


Miso-Maple Acorn Squash Soup

Lively time: quarter-hour | Complete time: half-hour

Makes: 2 to 4 servings (makes 3 1/2 cups soup)

Acorn squash are tender, candy and best for easy, hearty soups. They take lower than 10 minutes to steam within the microwave, although it’s also possible to roast them. On this model, miso provides salinity and depth whereas maple syrup brings out the squash’s candy aspect. That’s counterbalanced by a smoked paprika oil, drizzled over every bowl. If you happen to don’t have acorn squash, you should use butternut, honey nut, kuri or kabocha squash, although they might take longer to cook dinner.

Acorn squash cook dinner shortly, and have a denser flesh and softer pores and skin than different varieties >> however you may all the time substitute butternut, kabocha, buttercup or purple kuri (these might take longer to cook dinner).

A microwave makes fast work of steaming acorn squash >> although you may all the time roast or barbecue the squash as a substitute.

Coconut milk provides numerous richness right here. >> To lighten the soup, use mild coconut milk, half coconut milk and half vegetable inventory, or all inventory.

Shiro or white miso could be discovered within the refrigerated part of most supermarkets. >> There’s no easy substitute for it, although you may strive utilizing soy sauce and tahini, to style.

If you happen to don’t have maple syrup >> use honey or brown sugar – or skip it.

No paprika within the spice cupboard? >> How a couple of drizzle of Calabrian chiles? Or, prime the soup with toasted pumpkin seeds, roasted pistachios or pecans, garlicky breadcrumbs or croutons, pesto or kale chips.


  • One (2- to 3-pound) acorn squash, halved and seeds eliminated
  • One (13 1/2-ounce) can coconut milk, shaken (might substitute with lite coconut milk or 1 1/2 cups vegetable broth)
  • 2 tablespoons shiro miso (white miso), plus extra as wanted
  • 1 teaspoon maple syrup, plus extra as wanted
  • 2 tablespoons coconut oil or olive oil
  • 2 teaspoons smoked paprika


  1. Begin by steaming the squash within the microwave: Prepare the halves, lower aspect down, in a microwave-safe bowl or casserole. Add a splash of water, and cook dinner on HIGH for 7 to 10 minutes, or till very gentle. Cool for 10 minutes. (You might also roast the squash: Place a rack in the midst of the oven and preheat to 400 levels. Brush the lower sides of squash flippantly with oil and prepare the halves lower aspect down on a rimmed baking sheet. Bake for 30 to 40 minutes, or till gentle.)
  2. In a medium pot, mix the coconut milk or vegetable inventory, miso and maple syrup. Utilizing a soup spoon, scoop the squash out of its pores and skin and add it to the pot. Utilizing an immersion blender, puree till easy. Style, and season with extra miso and/or maple syrup, if desired. Set the pot over excessive warmth and convey the soup to a low boil, then lower the warmth to low and hold heat. (You might also puree the soup in a standing blender. Take away the vent within the blender lid, and loosely cowl it with a towel, to permit the steam to flee. If the soup appears too thick, it could be thinned out with water. If, when scooping, among the pores and skin will get into the blender, that’s high quality – acorn squash pores and skin is gentle and edible.)
  3. In a small skillet, warmth the two tablespoons of oil till it shimmers. Stir within the paprika, and instantly take away from the warmth.
  4. Ladle the soup into bowls and drizzle with the smoked paprika oil earlier than serving.

Diet info Per serving (3/4 to 1 cup soup), based mostly on 4 | Energy: 684; Complete Fats: 55 g; Saturated Fats: 48 g; Ldl cholesterol: 0 mg; Sodium: 39 mg; Carbohydrates: 55 g; Dietary Fiber: 7 g; Sugars: 2 g; Protein: 8 g.

This evaluation is an estimate based mostly on out there components and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

From employees author G. Daniela Galarza. | This acorn squash soup is creamy and flavorful with solely 6 components


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