3 c. butternut squash, cut into lg. chunks
1 strip Erewhon Kombu, about 6 inches long
1 to 3 tbsp. Kikkoman lite soy sauce
2 c. spring water
1 c. onions, sliced
2 to 3 tbsp. Erewhon Kuzu

Put the sliced squash in a baking dish. Add a few drops of water to squash to keep it moist. Cover baking dish and bake in preheated 350 degree oven for about 35 to 40 minutes or until it is almost done. Pour the water into a pot and add the onions and kombu. Bring to a boil. Reduce to simmer for about 15 minutes. Reduce the heat to very low. Remove the kombu from the pot.