1 whole buttercup squash
1 strip kombu
1 med. onion, sliced
12 c. water
6 tsp. mellow miso

Wash the squash and remove any hard bumps. Slice in half, remove the seeds, and cut into 1-inch pieces. Place these in a soup pot along with the onion. Add a 2-inch long strip of kombu to the pot along with the water. Bring to a boil and reduce heat; simmer 40-50 minutes, until squash is very tender. Place the miso in a measuring cup and add 1/2 cup of the soup liquid to this. Cream the mixture until it becomes a smooth paste. Add this to the soup and let simmer 5 minutes more before serving.