Ingredients

1 medium butternut squash

2 garlic cloves, minced

2 cups Vegetable mineral broth

1 chipotle pepper

Dulse or kelp to taste

Dill to taste

Preparation

  1. Preheat oven to 350
  2. Halve squash, scoops seed into separate bowl
  3. Bake squash in a touch of water for 30 min. or until tender
  4. Rinse and soak seeds, set aside
  5. Let squash cool, scoop pulp out of skin and add to blender with vegetable mineral broth and garlic, puree
  6. Add chipotle pepper and dulse to taste, puree
  7. Scatter soaked seeds on a cookie sheet, sprinkle with dill and dulse and bake 9 minutes, stirring once
  8. Garnish soup with seeds when serving