It's the kind of dreary fall day in my part of New Jersey that calls for a comforting bowl of soup.
I have fallen in love with kabocha squash, a pumpkin with mottled green flesh, and, typically, a small patch of orange. It makes the creamiest, slightly sweet fall soup, and the recipe has only three ingredients: peanut butter, kabocha squash and water. Try it and I guarantee you will become addicted to the ease, the velvety texture and the rich flavor. It's great in a cup for lunch, but also elegant enough to hold its own in a soup tureen on the Thanksgiving buffet table.