Miso Tahini Soup

I bought miso paste for the first time in the spring of 2013. I didn't like miso soup but I'd read great things about the nutritional value of miso and I wanted to like it. The health-food store on the next block from us only ended up having red miso, as opposed to the white miso called for by the recipe I was using. Even though red miso is stronger than white (and therefore potentially harder to get used to) I really wanted to make the dish and bought it anyway.

I've made a bunch of dishes with miso since then but this Miso Tahini Soup is the first time I really enjoyed the taste. Coincidentally, I also used up the last of that first container of red miso. I want to try white or yellow miso next, although I'm happy we got used to the stronger taste of red.

The original recipe calls for delicata squash but since it's not available this time of year I used acorn squash. Other than that I didn't alter anything so going to the original recipe on 101 Cookbooks is perfect.