Pureed Squash Soup
4 cups buttercup squash or Hokkaido pumpkin, without skin or seeds, cubed
4 to 5 cups water
1/4 to 1/2 teaspoon sea salt
1 cup onions, diced
sliced scallions or parsley
Place squash cubes in a pot with water and a pinch of sea salt. Bring to a boil. Reduce flame to medium-low and cover. Simmer until soft, about 10 to 15 minutes.
Puree squash in a hand food mill or a blender and place it back into cooking pot.
Add diced onions and bring to a boil. Reduce flame to medium-low and cover. Simmer about 15 minutes.
Season with sea salt and simmer about 5 minutes longer. Place in individual serving bowls and garnish each with the greens.
Michio and Aveline Kushi