Squash Soup

[adapted from The Hip Chick's Guide to Macrobiotics, by Jessica Porter, p.228]

Can use any kind of squash: hokkaido, ppumpkin, buttercup, butternut, or delicata.
4-6 cups winter squash, seeded, peeled (optional), and cut into 2 inch chunks.
1 2-inch piece dried kombu [seaweed bought at Whole Foods]
Spring or filtered water
1/2 teaspoon sea salt
or
2 tablespoons white miso paste [buy at Whole Foods]
or
2 tablespoons shoyu [soy sauce]
Chopped scallion, parsley, or cilantro for garnish

Place the squash and kombu in a 6-quart pot and add water to just cover the squash. (For a thinner soup, use more water.) Cover and bring to a boil. Simmer 30 minutes. Puree in a hand food mill, blender, or by using a handheld food processor in the soup. Return soup to pot and add seasoning. Simmer 10 more minutes. Garnish with scallion, onion or parsley and serve.

[They sell organic canned pumpkin and butternut squash in Whole Foods, the 365 brand. Haven't tried substituing that, but I think it would work in this recipe!]