Asian Carrot Salad

 Ingredients:

carrots, ribboned
green onion, chopped
serrano chili, seeded and thinly sliced
1 clove garlic, minced
soy sauce
rice vinegar
sesame oil
lime juice
sesame seeds, toasted and lightly ground

Toss all ingredients and chill before serving.

Butternut Squash Soup

 Ingredients:

2 tablespoons butter
1 onion, chopped
2 cloves garlic, chopped
1 butternut squash, diced
1 granny smith apple, peeled, cored, and diced
1 pear, peeled, cored, and diced
1 red bell pepper, chopped
1/4 teaspoon ancho chili
1/2 teaspoon smoked paprika
salt and black pepper, to taste
a pinch of nutmeg
1 teaspoon agave
4 cups stock
yogurt
toasted pumpkin seeds

Cook onion in the butter and add the garlic followed by the squash, apple, pear, and bell pepper. Saute for a few minutes and add the spices and cook until they are aromatic. Add the agave and stock. Cover and simmer until the squash is tender. Transfer to a blender and blend until smooth. Adjust salt and stock as needed.

Ladle into bowls and top with a dollop of yogurt, a sprinkle of pumpkin seeds, and more nutmeg if desired.