2 small sweet potatoes, peeled and cut into 1 inch cubes
3 teaspoons chick pea miso
6 cups of water
Roasted sesame seeds for garnish
Place water, potatoes and squash pieces in a soup pot and boil for 10 minutes or until pieces are soft. Then put the cooked squash, spices and potato along with their liquid in a blender with the miso and blend until smooth. Pour into bowls and top with roasted sesame seeds. Serve with rice crackers or whole grain toasted bread.