Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

This is an easy macrobiotic soup that uses lots of vegetables. It was a big hit with my daughter who caught a cold, and is also loved by adults because it's packed with umami flavors!
You can also dilute it with soy milk and have it for breakfast.

Ingredients: an easy-to-make amount (20-cm diameter pan)

Ginger (finely chopped)
1 thumb's worth
Garlic (grated or minced)
1 piece
Bay leaf
5-cm square
Onion (cut into wedges)
Carrot (diced into 1 cm cubes)
about 6 cm
Daikon radish (diced into 1 cm cubes)
about 5 cm
Potato (diced into 1 cm cubes)
2, small
Japanese barnyard millet (rinsed through a tea strainer)
2-3 tablespoons
Lotus root (diced into 1 cm cubes)
3-4 cm
2 leaves
Kabocha squash (cut as shown in the photo)
enough to cover the vegetables
○Soy milk
100-200 ml (adjust depending on consistency)
○White miso
1 teaspoon
○Vegetable soup stock (optional)
1 scant teaspoon
1/2 teaspoon
○White and black pepper
as needed
Curry powder (to make curry for kids)
as needed (to taste)


1. Put all the vegetables in a pot in the order listed.
2. Cut the kabocha squash into big pieces and layer them on top of the vegetables. (Since the kabocha squash can be used for other dishes, I steam more than necessary. With this size, I can adjust how the kabocha squash are cooked through.)
3. After layering the ingredients in the pot in the order listed, then covering them with water, bring to a boil on medium heat. Reduce to low heat after it comes to a boil and let sit for 15-20 minutes.
4. When the vegetables are cooked through and the Japanese barnyard millet becomes soft, add all ○ ingredients and warm it up. (Make sure not to bring it to a boil, since the soy milk will become clumpy!)
5. Take out 4 pieces of kabocha squash and some of your favorite vegetables out of the pot and set aside.
6. In a mixer, blend all the other ingredients left in the pot (the ones kids tend to dislike) to a potage. (I steamed the excess kabocha squash to use for a dessert dish.)
7. Cut the vegetables your kids like to eat into bite-sized pieces and place them in the soup when serving. Then it is ready!
8. Use the reserved kabocha squash to make a kabocha squash salad or a Kabocha Pudding (Recipe ID: 1251202). You can use it for many other dishes!

Story Behind this Recipe

I made this recipe when my daughter did not eat any vegetables, but she ate them in soup. I wanted to use lots of vegetables!