4 c. yellow squash, peeled
6 c. kombu
2 c. water
3 tbsp. white miso
1 clove garlic, minced
1/2 tsp. parsley or 1 tsp. basil or dill
1/2 tbsp. kuzu, dissolved in cool water
Pepper to taste

Boil squash and kombu until squash is tender, approximately 5-7 minutes. Remove kombu (and allow it dry out to use again later). Mix squash, miso, garlic and parsley in blender. Add kuzu mixture. Heat until desired thickness (do not boil). Season with pepper.