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I awoke this morning wondering (among other things) what to do with the half of a red kuri squash which had been lounging in my fridge for a week. I knew that, while it was still good, it wasn’t getting any better and needed to be used. As far as I’m concerned, winter squash and miso soup are made for each other. For one thing, winter squash is in season as the days grow cooler, just as our appetites turn to soup. For another, their natural sweetness contrasts wonderfully with miso’s mellow saltiness. And while all winter squash are versatile and easy to like, I find red kuris to be especially sweet and flavorful (I’ve written about them here). Having said that, if you find an especially good looking butternut, kabocha, or buttercup squash at your market, any of those would be a fine substitute. You’ll also appreciate that, aside from the squash and green onions, the ingredients in this recipe you probably have in your pantry already. Try this soup for breakfast, lunch or dinner– it’s a comforting addition to any meal.
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