10/03/2022
Butternut Squash and Feral Apple Soup
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I miss growing my own food, fresh vegetables from the garden are hard to beet!
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I loved witnessing trellising winter and summer squash grow from golden edible flowers into radiant fruits hanging off the vine and then transforming them into creamy soups from late summer into wintertime.
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Yet not currently tending a garden leaves me more time to explore and discover other fall favoritesâŚlike rewilded feral apples from abandoned orchards and trees along winding backroads that have been left to grow on their own.
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The apples may be small, oddly shaped and inconsistent yet many taste amazing and carry the potent vital energy of a wild plant that grows and fends for itself. I like to feel that they impart this stamina and vitality to me too when I respectfully gather and eat them.
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You donât have to use wilded apples for this soup, store bought and orchard picked will still do. And you may want to bake a few extra to eat on their own, maybe with a little coconut mana or cashew butter melted into the core.
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Enjoy
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1 butternut squash, cut and seeds removed.
Apples to your liking: it can be easier to core first to remove the seeds
Can of coconut milk
Grated ginger and garlic
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Roast apples and squash with the cut side down; squash will take longer than the apples. I generally remove the skin for texture but both ways are good.
Cover grated garlic and ginger with hot water for about five minutes and then purĂŠe with butternut squash, apples and coconut milk.
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Add hot water to desired consistency.
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Reheat to combine and eat.
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Spice as you like with salt, ground ginger, cinnamon, nutmeg, cumin, coriander, allspice, star anise, etcâŚ. go light at first, you can always add more.