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Sweet Squash & Seaweed Soup

Serves 4

• 1 Stalk celery, diced
• 1 Butternut squash (or other winter squash)
• A few chopped leaves of Chinese cabbage
• A small onion or bunch of scallions
• 1 Small piece of wakame seaweed

Begin with 2 quarts water. Simmer the winter squash, peeled and diced, and the wakame, cut into small pieces. Add the onion and celery pieces. When the vegetables are tender, add 2 T. tamari or Bragg's Liquid Aminos and 3 T. garbanzo miso (or other light miso), which has been dissolved in a small amount of broth. Garnish with a sprig of cilantro.

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