Ingredients

• 1 inch piece kombu
• 1 yellow onion, finely diced
• 2 stalks celery, finely diced
• 1 cup finely diced kabocha or butternut squash
• 1/2 cup yellow millet
• 2 teaspoons white miso
• 2 scallions, white and green parts, thinly sliced on the diagonal

Directions

1. Layer the kombu, onion, celery, squash and millet in a soup pot
2. Genty add 5 cups of water to the pot, cover, and bring to a boil
3. Reduce the heat to low and simmer until the vegetables are tender and the millet is creamy (about 35 minutes)
4. Place the miso in a small bowl
5. Stir in a few tablespoons of the cooking liquid to dissolve it, and stir the miso back into the porridge
6. Simmer gently, uncovered, for 3-4 minutes to avoid destroying the miso's enzymes
7. Serve sprinkled with scallions