Creamy Squash Ginger Soup

• 1 winter squash (kabocha, buttecup or butternut), skin removed
• 1 onion
• 2 inches of ginger root, peeld and chopped
• 6 cups water
• 1/2 tsp. sea salt
• Pumpkin Seeds, toasted

Bring all ingredients except pumpkin seeds to a boil.  Lower heat to medium, cover and cook for 10-15 minutes or until squash is soft.  Remove squash and onion and puree in a food processor or blender.  Return squash and onion puree back to soup.  Garnish with toasted pumpkin seeds.