A rich, sweet and nourishing broth

1, 5"-6" piece of Kelp
1 medium onion, chopped
1 medium winter squash, cubed (about 1 quart)
1/3 cup parsley, chopped
Miso to taste
Lightly rinse Kelp, check for tiny shells.
In a soup pot, cover kelp with water and simmer 10 minutes.
Remove, cut into small pieces.
Return to pot with the onion and squash, add water to cover.
5. Simmer until squash is soft, 20 -30 minutes, or pressure cook 5-10 minutes.
Puree miso with broth, add to pot. Garnish with parsley.
Suggestion: Omit parsley, add broccoli flowers and /or kale, cook until bright green.

Option: If, for appearance sake, you wish to have no Kelp pieces in the finished soup, do not return the cooked kelp to the pot. Most of the nutrition will remain in the stock