Cream of Butternut Squash Soup

3 small Butternut Squash (yellow)

• 2 small Carrots

• 1 Onion

• 3/4C Rolled oats

• 12C Water

• 4T White Miso

• Small piece of Kimbu

Chop vegetables and add water. Bring to boil and let boil for IS minutes. Reduce heat to medium and cook for another 20 minutes. Add rolled oats when lowering heat. After 20 minutes, let simmer for 15 minutes. Dilute miso and add to sou, Serve immediately.

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