- 1 cup AeroFarms Baby Bok Choy
- 1 cup AeroFarms Micro Super Mix
- 1 large Red Kuri squash (about 2½ pounds) 2
- 5 cloves of garlic
- 1 tsp fresh ginger
- 2 tbsp fermented chili sauce
- 3 tbsp olive oil
- 1 large yellow onion (coarsely chopped)
- 2 Granny Smith apples (peeled and coarsely chopped)
- 2 parsnips (peeled and roughly chopped)
- 2 tsp salt
- 3-4 cups chicken or vegetable broth
- ⅓ cup pumpkin seeds (toasted)
- freshly ground pepper to taste
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Slice the squash in half and drizzle with 2 tablespoons olive oil, fermented chili sauce, salt, and pepper.
3. Place the squash face down on the parchment-lined sheet pan and place in the oven for 10-15 minutes, or until the squash is soft and easily pierced with a fork
4. In a medium pot, heat the olive oil on medium-low heat. Add the chopped onion and apple and sauté until tender and the onion is translucent, about 5 minutes.
5. Add the minced ginger and garlic and cook for another 1-2 minutes until fragrant.
6. Next, add the parsnip, stir to coat, and cook for another 3-4 minutes.
7. Add 3 cups broth and cover and cook on medium heat for 40 minutes or until the parsnips are soft. Stir occasionally, adding more broth if needed.
8. Once the parsnips are tender, almost mushy, remove from heat and scoop in the squash meat.
9. Transfer to a blender and purée until creamy.
10. Remove all but ¼ of the soup and blend the remaining ¼ of the soup with AeroFarms Baby Bok Choy until creamy. Add more broth if necessary.
11. Taste and adjust seasonings as needed.
12. Serve the soup with a drizzle of the bok choy soup and with a swirl of yogurt, pumpkin seeds, and AeroFarms Micro Super Mix or your favorite microgreens.