• prep: 40 min
• cook: 40 min
• total: 1 hr 20 min

servings:

A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of hot chili oil, adds a punch of heat, making it the perfect cure-all on a blustery day.

• 1 1/2 cups short-grain brown rice
• 2 tablespoons virgin coconut oil, melted, divided
• 1 teaspoon kosher salt, plus more
• 1 (1 1/2") piece ginger, peeled, finely grated
• 4 garlic cloves, finely chopped
• 5 cups homemade or store-bought low-sodium vegetable broth
• 1 small kabocha squash (about 2 pounds), peeled, cut into 1/2" chunks, or 1 small butternut squash (about 2 pounds), peeled, cut into 1/2" chunks
• 1 1/2 cups thinly sliced Tuscan kale
• 5 tablespoons white miso paste
• 1/4 cup tahini
• 1 tablespoon sesame oil
• 2 scallions, white and pale-green parts only, thinly sliced
• 2 tablespoons toasted sesame seeds
• Toasted nori and hot chili oil (for serving; optional)

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