1 c Adzuki beans -- dried

3 1/2 c Water

1 Piece dried kombu*

1 c Butternut squash -- diced

1/2 ts Ginger root -- grated

1 tb Fresh parsley -- chopped

Soak beans overnight. Drain. Place beans, water, and kombu in a medium-size saucepan. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Stir in squash and ginger root, then cover and simmer30 minutes longer. Mix gently with a wooden spoon, and break up the kombu which has softened. Serve garnished with parsley. Recipe By : Rodale's Basic Natural Foods Cookbook