The heartiest soup of the season (that just happens to be vegan).
1 teaspoon kosher salt, plus more5 cups homemade or store-bought low-sodium vegetable broth
1 small kabocha squash , peeled, cut into 1/2" chunks, or 1 small butternut squash , peeled, cut into 1/2" chunks2 scallions, white and pale-green parts only, thinly slicedMix rice, 1 Tbsp. coconut oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce heat and simmer until rice is al dente, about 25 minutes. Drain; set aside.
Meanwhile, heat remaining 1 Tbsp. coconut oil in a large pot over medium. Add ginger and garlic and cook, stirring occasionally, until fragrant and just starting to brown, about 1 minute. Add broth, scraping the bottom of the pot with a wooden spoon to release garlic mixture, and bring to a simmer. Add squash and simmer 8 minutes. Add kale and cook, stirring, until vegetables are cooked through, 3–5 minutes.
Whisk miso, tahini, sesame oil, and 1 tsp. salt in a medium bowl. Add 1/2 cup hot water and whisk until very smooth. When vegetables are cooked through, remove pot from heat and gently stir in tahini mixture . Season to taste, then immediately divide among bowls with brown rice. Top with scallions, sesame seeds, nori, and chili oil.Soup can be made 2 days ahead; chill in a resealable container. Reheat gently over low to avoid tahini from separating.
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