Butternut Squash Soup with
Roasted Pumpkin Seeds Serves 8
Squash is a staple for many Native American tribes. Young squash are baked or boiled, blossoms are battered and fried, and leaves are wrapped around other foods for cooking. Pumpkin seeds are often formed into balls with dried fruits, nuts and maple syrup in what's known as pemmican, the trail mix of many tribes.

Prep Time: 20 minutes
Cooking Time: 20 minutes

2 large butternut squash, skin and seeds removed, cut into 2-inch pieces
Sea salt to taste
1 tablespoon honey
1/2 cup pumpkin seeds 1/3 cup chopped chives or parsley

1. Place squash in a heavy saucepan and cover with water. Cook until tender, about 20 minutes; drain and reserve .liquid.

2. Purée squash, in batches, in a food processor or blender until smooth. (Be careful ã the squash is hot!) Add some reserved liquid to the processor if the squash becomes too thick to purÈe.

3. Return puréed squash to saucepan in which it was cooked and slowly reheat. If soup is too thick, stir in some of reserved cooking liquid. Season to taste with a pinch of salt, and sweeten with honey if necessary (sometimes the squash is not as sweet as it should be).

4. Place pumpkin seeds on a baking sheet in a 350°F oven and roast about 10 minutes until fragrant.

5. Ladle soup into warm bowls and garnish with pumpkin seeds and chives.