Squash and Apple Soup with Fresh Cranberry Sauce Recipe

This rich, flavorful soup has a creamy texture without cream.

“The Sioux Chef’s Indigenous Kitchen” by Sean Sherman with Beth Dooley is an introduction and education of indigenous culture and foods. Readers explore boldly seasoned foods that are healthy, flavorful, and easily made using indigenous fruits and vegetables, wild and foraged grains, game, and fish.