The Washington Post

Miso-Maple Acorn Squash Soup

Miso-Maple Acorn Squash Soup 2.000

Rey Lopez for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Eat Voraciously Newsletter Oct 28, 2021

Acorn squash are tender, sweet and ideal for simple, hearty soups. They take less than 10 minutes to steam in the microwave, though you can also roast them. In this version, miso adds salinity and depth while maple syrup brings out the squash’s sweet side. That’s counterbalanced by a smoked paprika oil, drizzled over each bowl. If you don’t have acorn squash, you can use butternut, honey nut, kuri or kabocha squash, though they may take longer to cook.

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Active time: 15 mins; Total time: 1 hour

Storage Notes: Leftover soup may be refrigerated in a covered container for up to 5 days.


Servings:
2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings; makes 3 1/2 cups of soup.

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

Directions

Start by steaming the squash in the microwave: Arrange the halves, cut side down, in a microwave-safe bowl or casserole. Add a splash of water, and cook on HIGH for 7 to 10 minutes, or until very soft. Cool for 10 minutes. (You may also roast the squash: Position a rack in the middle of the oven and preheat to 400 degrees. Brush the cut sides of squash lightly with oil and arrange the halves cut side down on a rimmed baking sheet. Bake for 30 to 40 minutes, or until soft.)

In a medium pot, combine the coconut milk or vegetable stock, miso and maple syrup. Using a soup spoon, scoop the squash out of its skin and add it to the pot. Using an immersion blender, puree until smooth. Taste, and season with more miso and/or maple syrup, if desired. Set the pot over high heat and bring the soup to a low boil, then decrease the heat to low and keep warm. (You may also puree the soup in a standing blender. Remove the vent in the blender lid, and loosely cover it with a towel, to allow the steam to escape. If the soup seems too thick, it may be thinned out with water. If, when scooping, some of the skin gets into the blender, that’s fine — acorn squash skin is soft and edible.)

In a small skillet, heat the 2 tablespoons of oil until it shimmers. Stir in the paprika, and immediately remove from the heat.

Ladle the soup into bowls and drizzle with the smoked paprika oil before serving.

Correction: An earlier version of this recipe included an inaccurate nutritional analysis. This has been corrected.

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Recipe Source

From staff writer G. Daniela Galarza

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving (3/4 to 1 1/2 cups soup; based on 4): 714


% Daily Values*

Total Fat: 55g 85%

Saturated Fat: 48g 240%

Cholesterol: 0mg 0%

Sodium: 504mg 21%

Total Carbohydrates: 59g 20%

Dietary Fiber: 8g 32%

Sugar: 5g

Protein: 9g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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