1. Prep the butternut squash and sweet potato by peeling and roughly chopping into cubes less than 1" wide. Try to chop into similar-sized pieces to ensure even cooking. Place in the bowl of your slow cooker.
2. Meanwhile, heat the sesame oil in a skillet over medium-high heat. Once the oil is heated, saute the diced onion for 2-3 minutes or until fragrant and translucent. Add the garlic and ginger and cook 1-2 minutes more or until the ginger softens. Remove from heat and add to the bowl of your slow cooker.
3. Pour in the vegetable broth and add half of the miso paste, red pepper flakes, and salt. Stir to combine, then cover and cook on LOW heat for 4 to 5 hours (or HIGH heat for 3-4 hours).
4. Towards the end of cooking, drain the block of soft tofu and chop into cubes. Remove the lid of the slow cooker and add the tofu and remaining miso paste.
5. Blend in batches or use an immersion blender to puree the soup to a smooth consistency. Add additional vegetable broth as needed if you want a thinner consistency.
6. To serve, ladle the soup into bowls and garnish with a drizzle of chili oil, sliced green onions, and toasted sesame seeds. Serve immediately or store leftovers in the refrigerator for up to five days.

・Carbohydrates 67g

・Protein 12g

・Fat 7g

・Sodium 600mg

・Cholesterol 0mg

・Potassium 1488mg

・Vitamin 45mg

・Calcium 188mg

・Iron 4mg