Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

1. 1

   Put all the vegetables in a pot in the order listed.

2. 2

   Cut the kabocha squash into big pieces and layer them on top of the vegetables.

3. 3

   (Since the kabocha squash can be used for other dishes, I steam more than necessary.

4. 4

   With this size, I can adjust how the kabocha squash are cooked through.)

5. 5

   After layering the ingredients in the pot in the order listed, then covering them with water, bring to a boil on medium heat.

6. 6

   Reduce to low heat after it comes to a boil and let sit for 15-20 minutes.

7. 7

   When the vegetables are cooked through and the Japanese barnyard millet becomes soft, add all ingredients and warm it up.

8. 8

   (Make sure not to bring it to a boil, since the soy milk will become clumpy!)

9. 9

   Take out 4 pieces of kabocha squash and some of your favorite vegetables out of the pot and set aside.

10. 10

    In a mixer, blend all the other ingredients left in the pot (the ones kids tend to dislike) to a potage.

11. 11

    (I steamed the excess kabocha squash to use for a dessert dish.)

12. 12

    Cut the vegetables your kids like to eat into bite-sized pieces and place them in the soup when serving.

13. 13

    Then it is ready!

14. 14

    Use the reserved kabocha squash to make a kabocha squash salad or a Kabocha Pudding: https://cookpad.com/en/recipes/155170-easy-macrobiotic-kabocha-squash-pudding .

15. 15

    You can use it for many other dishes!

* Per serving · 4 servings · Values may vary.