Japanese Kabocha Squash and Miso Soup: Recipes by our chefs

Ingredients

• 1 medium kabocha squash, peeled, seeded, and cubed
• 4 cups vegetable broth
• 2 tablespoons light miso paste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon sesame oil
• 2 scallions, thinly sliced for garnish
• Salt to taste
• Fresh cracked pepper to taste