Sweet Creamy Pureed Soup

½ cup squash, diced
1-cup onions, diced
1-cup carrot, diced
1-cup parsnip, diced

Enough water to come to the level of the vegetables
Sea salt
Shoyu
Scallions for garnish

In the bottom of a pot layer onions, squash, parsnip, and carrot. Add water to the level of the vegetables. Add a pinch of sea salt and bring to a boil on a medium flame. Simmer 15-20min until the vegetables are tender. Puree the ingredients in a blender or food mill. Place back in the pot and adjust the desired thickness with water and season with sea salt and shoyu to taste. Simmer 7-10min and serve with scallions.