1-Pot Kabocha Chickpea Miso Soup

The method's theirs. Go give them the click.

Ingredients

1-2 Tbsp olive oil
1 cup diced white or yellow onion ((1/2 medium onion yields ~1 cup or 130 g))
4 large cloves garlic, minced
4 heaping cups kabocha squash, seeds removed, peeled and cut into 1 ½ inch pieces
1 (15 oz.) can chickpeas, drained ((or double for a heartier, less brothy soup))
2 cups vegetable broth
2 cups water
2 cups chopped kale ((or other hearty greens of choice — if using spinach, add it at the same time as the miso mixture))
2 Tbsp chickpea miso paste
Sesame seeds

As published by Minimalist Baker.

The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.