This rich and creamy soup is often requested in fall and winter. We consider it to be the ultimate “comfort food.” You can experiment with the many winter squash varieties. Some are sweeter or richer than others, but they all make great soup.

SERVES 4 to 6.

INGREDIENTS

• 1 medium butternut or buttercup squash
• 2 tablespoons vegetable oil
• 1 medium yellow onion, chopped
• 3 tablespoons peeled and chopped ginger root
• 2 large cloves garlic, chopped
• 4 cups Vegetable Stock
• 3 tablespoons yellow or white miso
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• juice of 1 orange
• 1/4 to 1/2 cup half and half (optional)

INSTRUCTIONS

1. Wash the squash well. Peel, and use the peelings in the stock.
2. Chop the squash into 1-inch pieces, discarding the seeds. You should have about 4&1/2 cups chopped squash.
3. In a large soup kettle, sauté the onion, ginger, and garlic in vegetable oil. When the onion softens, add the squash and sauté for 5 more minutes.
4. Add stock and cover pot. Simmer over medium heat for 30 to 40 minutes.
5. Add miso, salt, pepper, and orange juice. Puree soup in a blender in batches, if necessary, until smooth.
6. Add cream. If the soup is too thick, add more soup stock.