Roasted Squash, Apple, and Ginger Soup
Mouthgasmic RECIPES from the Garden
This creamy, rich, savory soup is heartily flavoriffic with just a hint of natural sweetness! We suggest you make a huge pot of it so you can dip into something comforting and deeply nutritious over the week whenever you want, or freeze a batch to pull out on busy days. Can easily be made vegan or vegetarian, and so delicious even omnivores love it too!
Ingredients:
- Squash - butternut, acorn, or pumpkin
- Carrots, roughly chopped
- Apples, peeled, cored, and roughly chopped
- Oil or butter
- Ginger
- Garlic powder
- Himalayan pink salt
- Ground black pepper
- The All Mighty Herbal Medley
- Vegetable or chicken stock, or water
- Garnishes (optional): dollop of sour cream, hot sauce or minced peppers, sprinkle of herbs, sunflower seeds, dried cranberries, nutritional yeast, and /or paprika
Method:
1. De-seed the squash and cut into large chunks. Rub cut side with oil or butter.
2. Toss carrots and apples with oil or butter.
3. Spread vegetables and apples on a baking sheet.
4. Sprinkle with garlic powder, pink salt , black pepper, and The All Mighty Herbal Medley.
5. Roast at high temperature until produce is fork tender.
6. Scoop flesh from squash skin into a blender, and add carrots and apples.
7. Blend with stock or water to desired soup consistency.
8. Season with salt and pepper to taste.
9. Ladle into bowls or mugs, top with preferred garnishes, and enjoy!