Name: Vegetarian Miso-Tahini Squash Soup With Brown Rice
Cook time: 40 minutes
Total time: 40 minutes
Yield: 4–6 servings
Ingredients: 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)

One of the best vegan dinner recipes squash soup and brown rice in a ceramic bowl.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

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.

Cooks' Note

Hot chili oil is available at Asian markets and some specialty food grocery stores and online.

Recipe notes

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