Dr. Weil’s Roasted Winter Squash and Apple Soup

This week's box contained:

• Mystery (carrots)
• Arugula
• Watermelon Radishes
• Purplette Scallions
• Beets
• Fennel
• Purple Cabbage (traded for more beets)
• Mystery (pumpkin)
• Apples

Hard to believe we've got one week left this season.  It has been a fantastic season.

Carrots: baked carrot oven fries.  It is that time of year...

Arugula: considering we've got fennel on hand, this arugula will be added to tartines later this week.

Watermelon Radishes: pickled for sure.

Purplette Scallions: likely another batch of Scallion Flatbreads.  We made these in September and they were great.  Our substitutions are listed here.  The recipe makes far more than two people can consume, so we froze the leftovers as a test case.  They were fantastic!

Beets: roasted and tossed with balsamic.

Pumpkin: along with squash from past boxes (delicata, Rugosa, and acorn), we roasted the pumpkin to make Dr. Weil’s Roasted Winter Squash and Apple Soup, which was good. The cilantro-walnut-jalapeno pesto included at the same link was amazing.

Apples: into the soup as well as used to make this Apple Walnut Gorgonzola Rustic Tart.  ...d.e.c.a.d.e.n.t...