• 1 strip kombu
  • 1 cup azuki beans, soaked
  • 1/2 -1 cup dried chestnuts
  • 1/2 of kabocha or 3/4 of buttercup squash, chunks
  • sea salt or tamari soy sauce
  • water

1. Soak the dried chestnuts overnight if possible. Presoak the azuki beans, too, for increased digestibility, and pour off soaking water. Soak the kombu piece for 10 minutes and pour off soaking water.
2. Cut the squash into chunks.
3. Place the cut kombu, azuki beans, chestnuts into a pot and boil for about 40 minutes until 90% cooked. Add squash chunks and salt, boil covered until tender, about 15 minutes. Maintain water level at top of azuki beans throughout cooking. Add tamari to taste toward end. (May use some currants or raisins if chestnuts unavailable, children enjoy it. If using currants or raisins add them with squash chunks.)
4. Depending on the desired consistency let water be absorbed or keep it more soupy.

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