• Cut the top of the pumpkins and remove the insides
• Sprinkle insides with a little sugar & salt
• Put pumpkins and their tops on a baking sheet and roast for about 30 minutes at 400 degrees
• Peel and Cut the Squash in about 1 inch pieces/cubes

• In a saucepan, melt 2-3 Tbs. of butter. Add the onion and garlic and thyme of the sprig and saute for 3 minutes or so (until onion is tender)
• Put your cut up squash in the saucepan, stir to combine and cook for about 5 minutes- sprinkle with salt
• Add 2.5 cups of Water or Veg Broth. 
• Reduce heat & simmer for about 15 minutes until squash is tender

• With an immersion blender (if you have one) puree the soup to smooth. If you don't have one you can transfer the mixture to a blender or mash with a hand masher for a chunkier consistency. 
• Stir in the Almond Milk if using
• Gently scoop the soup mixture into the pumpkins
• Garnish with croutons or pumpkin seeds & serve

• Acorn Squash 
• Kennebec Potatoes 
• Garlic (chopped)
• Onion (chopped)

• 1 Apple (recommended but optional)
• 2 Carrots (recommended but optional)
• Veg. Broth (or half broth half Almond Milk)
• olive oil
• Cinnamon
• Cardamom (if you don't have it, you can skip it)
• Salt & Pepper 
  

• Cut the squash in half, remove the seeds, and put it on a baking pan brushed with olive oil *leave the skin on, it's easier to take it off after roasting. 
• Sprinkle the squash lightly with cinnamon, cardamom, salt, & pepper and roast in the oven at 375 until the inside is tender- maybe 20 minutes

• In a large pot, saute about a 1/4-1/2  cup of chopped onion & 2-3 cloves of garlic for a couple minutes
• Peel & cut the potatoes in halves or fourths so they are 2-3 inches approx & add them to the pot
• Peels & cut the carrots and apple (if using) and add them to the pot as well
• Pour in enough veggie broth to cover everything plus an inch or so
• Bring to a boil & check for potato tenderness after about 10-15 minutes

• Remove the roasted squash from the oven and scoop out the squash from the skin (careful, it's hot); add it to the pot with everything else- it doesn't need to be pretty b/c you are going to puree it anyway
• Stir everything together and check for tenderness of all the veggies

• With an immersion blender, puree everything together until creamy. If you don't have an immersion blender (like I don't) you can use a regular blender. Or, if you like it more chunky you can use a hand masher to mash everything together right in the pot (I've done this with other soups & it's great)
• Taste for flavor and consistency and add more broth and spices if desired

Holy Tomato!  This recipe won't come close to touching the mass amount of tomatoes we have the pleasure of receiving from BaltimOrganic. But it's a nice refreshing soup. I didn’t come up with this myself; it’s a variation of another great recipe from my yoga teacher Dharma Mittra.  It has the taste of energizing food!

The following recipe makes 4 small appetizer size soups (shown in photo)

What you’ll use from your bag:
-2 medium tomatoes, chopped 
-1 cup cucumber, cubed
-1/2 cup zucchini, cubed
-1/2 cup cubed bell pepper (any color)

What else you'll need:
-1 medium avocado, halved
-1 cup spinach
-1/2 cup basil
-1 lemon, juiced
-4-6 (4 if they are big or 6 if medium) dates, soaked 

 
What’s Next:
-Put aside half of the zucchini, half the avocado, and about a fourth of the tomato
-Put everything else in a food processor and blend until creamy
-Chop the ingredients you set aside 
-Distribute the soup into small bowls adding the chopped zucchini, avocado, and tomato into each