Veggie Box festival squash, sliced lengthwise in half
and seeds removed
Veggie Box sweet potatoes
2-3 tablespoons extra virgin olive oil, divided
1/2 cup Veggie Box onion, finely chopped
1 teaspoon garam masala
¾ teaspoon ground ginger
2 3/4 cups vegetable broth
2/3 cup full fat (or light) coconut milk
kosher salt freshly ground black pepper

2 -3 tablespoons extra virgin olive oil, divided 1/2 cup Veggie Box onion, finely chopped 1 teaspoon garam masala 2 3/4 cups vegetable broth 2/3 cup full fat (or light) coconut milk

Preheat oven to 400 degrees (Fahrenheit). Slice
the acorn squash in half (lengthwise) and remove
the seeds and guts–place cut side up on a large
baking sheet, drizzle with 1-2 tablespoons of
olive oil and season with salt and pepper. Slice
the sweet potatoes in half lengthwise, drizzle
and rub the cut side with olive oil and season with
salt and pepper. Place cut side down on the
baking sheet along with the acorn squash. Roast
for 45 minutes to an hour, or until both the potato
and acorn squash are fork tender and very soft.
Remove from oven and when cool enough to
handle, remove the squash and sweet potato
flesh from their skin and set aside in a large bowl.
Discard the skin.Meanwhile, heat the remaining
tablespoon of olive oil in medium-sized soup pot.
Add the onion and saute over low heat until soft
and completely translucent.Add the ground
ginger and garam masala and cook for an
additional minute or two, stirring constantly,
until fragrant. Add the vegetable broth, roasted
squash, and sweet potato.Bring to low simmer,
cover, and cook for an additional for 10-15
minutes.Puree in a blender (in batches, if
necessary) and return to heat. Add the coconut
milk and stir until well combined. Season with
salt and pepper to taste (at this point, you can
also add an additional pinch of ginger or garam
masala, if you so desire).Serve hot and drizzle
with a spoonful of coconut milk and touch of
extra virgin olive oil.