click here for the recipe--butternut squash and apple soup
i followed the suggestion to roast the squash first, and was a little shy with the coconut milk as i was worried about the flavor going in the direction of a piña colada. this soup was absolutely stunning-- beautiful, fragrant, and savory, with a hint of sweetness from the apples and just a touch of tingly spice from the fresh ginger. and, bonus, it's a soup that successfully uses water instead of stock which is good because i'm almost out. we had it with cider-brined pork chops simmered in an apple-mustard cream sauce, and a smashed potato and bacon hash. perfection.
*UPDATE: they were clearly in the process of making changes, because a couple of weeks after this post the PCC markets recipe section had been completely revamped. nice!!