1 large acorn squash (or 2 small, total of 2-1/2 pounds)
1 can (13 1/2-ounces) coconut milk, shaken
2 tablespoons soy sauce (or tamari)
1 tablespoon maple syrup
freshly ground pepper
optional toppings: toasted pumpkin seeds, roasted pistachios, garlicky breadcrumbs or croutons
1. Cut the squash in half and remove the seeds. Then cook the squash:
- Microwave method: 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.
- Oven method: Add a cup of water to a 13×9 baking dish. Place the squash halves, cut side down, in the baking dish and bake at 400 degrees F for an hour. Remove from the oven and let cool for 10 minutes.
2. In a medium pot, combine the coconut milk, soy sauce and maple syrup.
3. Using a soup spoon, scoop the cooked squash out of its skin and add it to the pot.
4. Using an immersion blender, puree until smooth.
5. Set the pot over high heat and bring the soup to a low boil for a few minutes.
6. Remove from heat. Season with freshly ground pepper. If desired, top the soup with toasted pumpkin seeds or roasted pistachios, or garlicky breadcrumbs or croutons before serving.
Note: this soup is very rich, best in small portions (500 calories per cup). If you use too much squash, the soup is very thick, more like creamed squash than soup. I originally used 3 pounds; 2-1/2 should be okay. Or maybe just call it creamed squash?