Instructions: In a heavy roasting pan, combine the squash, apples, oils and honey well.

Tuck the apples under the squash to avoid browning them. Place the pan in the oven for 25 minutes, stir and continue roasting 10 minutes more or until tender.

Transfer the roasted squash and apples, and all the pan juices, to a soup pot. Add two cups of the broth to the pot and bring to a simmer. Cover and continue simmering for 20 minutes. Allow the soup to cool. Puree the soup in a food processor or blender until completely smooth. Add additional broth to achieve the desired consistency. Season to taste just before serving with soy sauce.

Place the pumpkin seeds evenly in a small cake pan. Place the pan in a 450-degree oven (if you like, you may efficiently do this while roasting the squash) and remove from the oven as soon as the seed begin to puff up, 7 to 12 minutes. Do not allow these seeds to over-cook.

Serve the soup hot, warm or at room temperature with a sprinkling of roasted pumpkin seeds on each serving. You may also pass the sesame chili oil around so people who like a spicier soup may drizzle it on top of their soups. aish.com

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