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October is almost over, so at nearly every door there’s a large pumpkin or a ghoulish display. Some are simple piles of plastic bones and faux headstones; others are quite elaborate. The other night, a blowup mechanical black cat at a home nearby turned its head just as my dog, Frito, and I walked past. We nearly leaped out of our skin! I laughed at myself, and the silliness of Halloween, the whole way home.
On these cool, mid-autumn nights I find myself making a lot of soup. With acorn squashes piled high at the market, I decided to put them to work in a simple soup with just five other ingredients. But each one is doing a lot of work here, adding flavor and texture to keep this dish interesting so you’ll want spoonful after spoonful.
Canned coconut milk adds incredible richness, which complements and lightens the squash’s dense orange flesh. A touch of maple syrup adds a slight sweetness while shiro miso, or white miso, delivers salinity, depth and a pleasant nuttiness. Pureed together, a simple soup is born.
It’s just fine without any topping, or perhaps with a hunk of crusty bread for dipping or small side salad for some crunch. But I like it with a drizzle of smoky paprika oil on top. The mild heat and smoky scent enhance the squash’s flavors and add intrigue. Plus, if you’re into this spooky season, it looks like a healthy splatter of blood. Boo!
