Autumn Squash Season in Japan
From late summer through autumn, Japanese markets are filled with many varieties of squash. The most familiar is the dark green-skinned ”kabocha”, often simply referred to as “Japanese pumpkin.” While simmered “kabocha” is the classic home-style dish, I personally love turning it into a silky potage. Not only does it go down smoothly compared to other squash dishes, but it also pairs beautifully with seasonal sake.
For potage, green “kabocha” works wonderfully. But this time, I came across a butternut squash at the market and decided to use it instead. True to its name, butternut squash has a nutty, rich sweetness and a naturally smooth texture. Unlike green kabocha, which can sometimes feel a bit grainy, butternut squash creates a much creamier finish. It also has fewer seeds, and its skin can be peeled easily with a vegetable peeler, making it one of the most convenient types of squash to cook with. That velvety texture is also one of the reasons why it pairs so beautifully with sake.
What Is Hiyaoroshi?
Hiyaoroshi is a special type of sake released only in autumn. Brewed in winter, it rests through the summer, maturing to develop a rounder sweetness and deeper umami compared to freshly pressed sake. This makes it a versatile partner for many autumn dishes. It’s also a sake that can be enjoyed both chilled and warmed, offering a range of flavor experiences with just one bottle.
The Secret Ingredient: Miso
In this recipe, miso is the hidden star. Known for its balance of sweetness, saltiness, and umami, miso enhances the natural sweetness of squash while adding depth to the soup. A final touch of browned butter gives the potage extra richness, making it an especially good match with warmed hiyaoroshi.
For a chilled pairing, you can also enjoy this soup cold. Simply skip the butter to keep the flavor light and refreshing, and it will harmonize beautifully with cold hiyaoroshi.
Butternut Squash Potage with Miso
Description
A Perfect Match for Autumn Sake, Hiyaoroshi
Ingredients
Instructions
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Prepare the butternut squash
Peel and cut the squash, toss with salt, pepper, and olive oil, then roast until tender. Slice the onion into thin strip.
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Simmer
Sauté onion and garlic well, add the roasted squash with water, and simmer.
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Blend
Blend until smooth, then stir in miso.
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Serve
Finish with melted butter for a cozy autumn soup.
