Prepre beans according to package directions. Remove seeds from squash, remove peel and cut flesh into 3 cm cubes. Place squash and remaining ingredients (except miso) in a largesoup kettle. Bring to a boil, reduceheat and simmer until vegetables are tender, about on hour. In a small bowl, mix miso and quarter cup broth until miso is dissolved. Stir miso mixture into soup. Do not boil soup after adding miso. Serve immediately. Per serving: 220 cal; dozen g prot; 331 mg sod; 43 g carb; 1 g fat; 0 mg chol; 43 mg calcium