Put all the vegetables in a pot in the order listed.
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.)
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.
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!)
Take out 4 pieces of kabocha squash and some of your favorite vegetables out of the pot and set aside.
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.)
Cut the vegetables your kids like to eat into bite-sized pieces and place them in the soup when serving. Then it is ready!
Use the reserved kabocha squash to make a kabocha squash salad or a Kabocha Pudding: https://cookpad.com/en/recipes/155170-easy-macrobiotic-kabocha-squash-pudding . You can use it for many other dishes!
