Ingredients

Soup

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

Apple Vinegar

1 Green Apple

4 tbsp White Wine Vinegar

3 tbsp Olive Oil

3 tbsp Cilantro

1 tbsp Salt

Lets Begin!

Soup

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.

Apple Vinegar

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. )

Final!

Ladle Puree into bowl, the dot with Vinegar. Serve Warm! Enjoy!!!

Credit - Cory Walby - Bokashi Steel Pro Team Chef

Instagram - @saturday_night_test_kitchen