1 medium Butternut Squash or 2 small Acorn or Delicatta Squash, peeled, seeded, medium diced

2 small Carrots, peeled, small diced

4 Garlic Cloves, peeled, smashed 

1 large Onion, peeled, small diced

2 Apples, peeled, cored, medium diced

Vegetable or Chicken Stock, enough to cover, approximately 2 qts

1 tbsp Pur Spices Cilantro Blaze, (add more for extra spice)

1 tbsp Fresh Ginger, peeled, grated

1 tbsp Rice Wine Vinegar 

Salt and Pepper to taste

This recipe is a simple one. Put all your prepped the vegetables into your favorite pot. Cover with stock and bring to a boil, then reduce to a simmer. Add the rest of your ingredients. Simmer until the squash is tender. Blend soup with a hand blender or stand blender. Adjust seasonings.

Tofu Croutons 

Extra Firm Tofu, drained and patted dry, cut into crouton shaped squares 

1 tbsp Olive Oil

2 tbsp Pur Spices Green Chutney Blend

1 tbsp Red Wine Vinegar 

1 tsp Salt

Combine all ingredients in a bowl. Let sit for an hour or overnight in the fridge, to get some more flavor. Heat a nonstick pan or cast iron with 1 tbsp Ghee. Once melted, add tofu, browning each side. Remove from heat. Garnish with small diced Apple and chiffonade Baby Spinach