In a medium pot, mix the coconut milk or vegetable inventory, miso and maple syrup. Utilizing a soup spoon, scoop the squash out of its pores and skin and add it to the pot. Utilizing an immersion blender, puree till easy. Style, and season with extra miso and/or maple syrup, if desired. Set the pot over excessive warmth and convey the soup to a low boil, then lower the warmth to low and hold heat. (You might also puree the soup in a standing blender. Take away the vent within the blender lid, and loosely cowl it with a towel, to permit the steam to flee. If soup appears too thick, it could be thinned out with water. If, when scooping, among the pores and skin will get into the blender, that’s wonderful — acorn squash pores and skin is mushy and edible.)
