Aduki Winter Squash Stew

1 cup aduki beans, soaked, rinsed and drained
1 3-in. piece of kombu (seaweed)
2 slices fresh ginger
3 1/2 cups water
2 cups butternut, or your favorite winter squash
1 T fresh ginger juice
1 1/2 t soy sauce
1/2 t sea salt
chopped parsley

Combine aduki beans, kombu, ginger and water in a 2-quart pot. Bring to a boil and cook for 1/2 hour. Remove ginger slices. Place squash over top of beans, cover and cook for 20 minutes or until squash is soft and beans are tender. Add ginger juice, soy sauce, sea salt and parsley and gently toss with squash and aduki beans. Garnish each serving with additional parsley.