Aduki beans simmer with kombu, sweated onions, and garlic in vegetable stock until nearly tender, then chunks of butternut squash melt in before a final seasoning of fresh ginger juice and tamari deepens the pot.
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In 1-gallon pot on medium-low flame, heat oil. Add onion, salt, and garlic. Sweat until onions become translucent. Add aduki beans, kombu, and stock. Cover and bring to over high heat, reduce heat and , partially covered, for 30 minutes or until beans are almost tender.
Add butternut squash, cover, and continue 20 minutes or until beans, onions, and squash are tender.
Remove kombu. Add ginger juice and tamari. Season to taste.
Garnish with scallions and serve.
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