• small butternut squash
• soup stock or water (I use Imagine brand vegetable broth)
• Bay Leaf
• 2 Stalks Celery
• 1 Small Onion
• Tamari Soy Sauce (I use a wheat-free, low salt kind)
• Toasted Nori Seaweed (buy in natural foods store)

1. Wash, seed and cube squash. If it's organic, no need to peel squash.
2. Place in soup pot with water or stock and bay leaf. Gently simmer until squash is soft. Remove bay leaf.
3. Puree in blender. Return to soup pot.
4. While squash is simmering, saute 2 celery stalks and one medium onion until soft. Add to pureed squash soup. Simmer gently for 15 minutes.
5. Season with tamari to taste.
6. To toast Nori, hold one sheet with tongs over a lit stove burner for about 5 seconds. Crumble and garnish soup with Nori.

I love soup in the winter and created this recipe when I became a Vegan about 25 years ago and I was looking for simple tasty recipes with vegeables and couldn't find them. I'm no longer a Vegan, but this is still one of my favorite soups. This recipe can be doubled and frozen. **You can change the sweetness of this soup recipe by using other winter squashes.