4 Carrots - Chopped
1 Butternut Squash - Skinned, Seeded and Cubed
1 Medium Onion - Chopped
5 Cloves of Garlic - Smashed
1/2 tsp Turmeric
3 Bay Leaf
6 Cups Veg Stock
Salt and Pepper
1 Green Apple
4 tbsp White Wine Vinegar
3 tbsp Olive Oil
3 tbsp Cilantro
1 tbsp Salt
1. Add ALL ingredients to the Crockpot and cook on High for 6 hours.
2. Once cook time is up, Blend to a Sliky Puree. You can add a touch of stock to this to thin it out if wanted.
1. Add all the Ingredients to a Blender. Pulse on High for 30-40 seconds. Make the Vinegar as clean a puree as you can.
2. Use as a topping to the Soup ( or anything Pork for that Matter. )
Ladle Puree into bowl, the dot with Vinegar. Serve Warm! Enjoy!!!
Credit - Cory Walby - Bokashi Steel Pro Team Chef
Instagram - @saturday_night_test_kitchen