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| Plus: A recipe for two dinners in one. View in browser | Manage preferences COOK THIS NOW 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. READ MOREWhat We're Talking About
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