Roasted Squash, Apple, and Ginger Soup

RECIPES from the Garden



Food is one of the most fundamental importances in life, but it’s also an artistic process! Just as with beauty, delicious food is also in the eye of the beholder. Thus the “perfect” recipe is subjective and different to every body, whether that be because of taste preferences, dietary commitments, or allergies.


"Recipes" have to be tweaked and tailored to the individual to make truly amazing food! For this reason, we provide ingredients and methods, but not exact quantities and ratios. We like LOTS of flavor so we use lots of ingredients, but you can add more or less, include or exclude whatever you want according to your tastes. It's fun to cook from a creative perspective rather than to copy someone else’s version of great food!


We're not here to tell you what your flavor palette is. We aim - through beautiful photos and unique food formulas - to inspire you to play with your food!



Ingredients:

Method:

1. Deseed 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. Blend with stock or water to desired soup consistency.

7. Season with salt and pepper to taste.

8. Ladle into bowls or mugs, top with preferred garnishes, and enjoy!



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