(Serves 10, or cut in half for 4-5)
6 cups water or vegetable stock
4 cups chopped butternut squash
1 8-inch piece kombu seaweed
1 tablespoon extra virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
1 2-inch long piece of peeled ginger, chopped
¼ cup of balsamic vinegar (or lemon juice)
sea salt to taste
Add all ingredients except for the balsamic vinegar in a 4 quart or larger pot. Cook on medium high for about 40 minutes until squash is tender. Put ½ of mixture in blender and blend until smooth and creamy. Add back to pot. Add Balsamic vinegar and serve.