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Spunky Squash Soup with Scallions With the weather changing from Indian summer to a more crisp Autumn, a lot of people (yes, even vegans) are getting colds and feeling a bit run down. Soup is great during this time of year, especially one rich in beta carotene, and spicy enough to clear a foggy head. This is a very aromatic soup. 1 lb. butternut squash, peeled, seeded and chopped into 1-inch chunks 1/4 cup mirin or dry sherry 1 Tbsp. tamari 3 cloves garlic, minced 1 tsp. fresh ginger, minced 1/2 cup sliced shiitake mushrooms 3 cups vegetable stock 1 tsp. dried hot red pepper flakes 4 scallions, chopped salt and pepper to taste In a medium soup kettle, combine the squash, mirin, tamari, garlic, ginger, mushrooms, stock, and red pepper flakes. Bring to a boil, reduce the heat, and simmer until the squash is cooked through, about 5 - 7 minutes. Add the salt, pepper and scallions and serve hot. Serves four.