Soy Milk Vegetable Soup

Preparation: Cut kabocha, sweet potato, carrot, and onion into bite-size pieces.
Cook vegetables: Heat oil in a pot over medium heat and sauté the onions until soft. Add the kabocha, sweet potatoes, and carrots, and stir lightly.
Simmer: Add salt, and 2½ cups of water. Cover with a lid. Once steam starts to rise, reduce the heat to low and simmer for 7 minutes, or until the vegetables are tender.
Add soy milk: Add the soy milk and warm until just before it begins to boil.
Add miso paste: Turn off the heat, add the miso paste, and stir gently until it is fully dissolved. Serve and enjoy the hearty soup!