1/4 cup extra-virgin olive oil
1/4 cup Veggie Box maple syrup
1/4 cup soy sauce
1/4 teaspoon cayenne powder
Kosher salt
1 Veggie Box butternut squash, peeled, halved, seeded, and cut into 2-inch pieces
all Veggie Box carrots, peeled and cut into 2-inch lengths
1 medium Veggie Box onion, halved and peeled
6 cloves Veggie Box garlic
4 cups vegetable stock
2 cups water
1-inch piece fresh Veggie Box ginger, peeled and sliced

1/4 cup extra-virgin olive oil 1/4 cup Veggie Box maple syrup 1/4 cup soy sauce 1/4 teaspoon cayenne powder 1 Veggie Box butternut squash, peeled, halved, seeded, and cut into 2-inch pieces 1 medium Veggie Box onion, halved and peeled 6 cloves Veggie Box garlic 4 cup s vegetable stock 2 cup s water 1 -inch piece fresh Veggie Box ginger, peeled and sliced

Preheat oven to 400°F. In a small bowl, whisk together oil, maple syrup, soy sauce, and chile powder; season with salt. On a rimmed baking sheet, toss squash, carrots, onions, and garlic with maple mixture; arrange in an even layer. Roast, flipping once, until veggies are very tender and caramelized in places, 40 to 45 minutes.

Transfer vegetables to a large pot with any accumulated juices. Add stock, water, and ginger. Bring to a boil, then reduce heat and simmer, partially covered, 30 minutes. Let cool slightly.

Working in batches, transfer soup to a blender and puree until smooth (alternately, puree with an immersion blender). Garnish with caramelized onions, a scoop of plain yogurt, toasted squash seeds (see below), or a squeeze of lemon.