Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

Directions

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!