Ingredients:
1½ cups vegetable broth
2 tablespoons tamari soy sauce
1 tablespoon sake
2 teaspoons honey
1½ tablespoons grated, peeled fresh ginger
¾ pound butternut squash, peeled and cut into 1-inch chunks
¼ teaspoon sea salt
1/3 pound green beans, ends snipped off
1 tablespoon cornstarch or arrowroot dissolved in 2 tablespoons water.

Directions:

  1. In a saucepan, gently bring 1 cup vegetable stock, 1 tablespoon soy sauce, the sake, 1 teaspoon honey, and the ginger to a simmer. Add the squash and simmer, covered for 8-10 minutes, until just tender. Remove the squash from the broth with tongs or a slotted spoon and set aside.
  2. Add remaining ½ cup broth, salt, and ½ teaspoon of the honey to the contents of the pan and return to a simmer. Add the green beans and simmer, covered, for several minutes until barely tender. Remove the beans. To the broth, add the remaining soy sauce, and ½ teaspoon honey to taste (if the squash is sweet enough, omit the last ½ teaspoon honey).
  3. Return to a simmer and stir in the cornstarch or arrowroot mixture to thicken. Add the squash and green beans and gently reheat.
  4. Serve hot in a deep serving dish.

Serves 4