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Miso butternut soup in a bowl with chili crisp drizzle.

In this comforting squash soup from Epi Associate Food Editor Rachel Gurjar, miso provides deep, savory notes, while maple syrup lends a subtle sweetness. Cook shallot, garlic, and ginger with miso until fragrant, then add cubed butternut squash with a little water. Purée until smooth, then top with crunchy peanuts, chili crisp, and cilantro. If you make a double batch of the soup, use the rest to poach a fillet of cod.

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