2 tablespoons butter
1/2 cup of Veggie Box onion, chopped
1/2 of Veggie Box potatoes, chopped
Veggie Box winter squash peeled, seeded,
and cubed
2 cloves of Veggie Box garlic (from last week!),
minced
4 cups of vegetable broth
1/2 tsp of curry powder
1/4 tsp of cinnamon
1 tablespoon of maple syrup
Dash of red pepper flakes
Salt & black pepper to taste
Veggie Box microgreens

2 tablespoons butter 1/2 cup of Veggie Box onion, chopped 1/2 of Veggie Box potatoes, chopped 2 cloves of Veggie Box garlic (from last week!), 4 cup s of vegetable broth 1/2 tsp of curry powder 1/4 tsp of cinnamon 1 tablespoon of maple syrup

Melt the butter in a large pot, and cook the
potatoes and squash 5 minutes, covered, or
until lightly browned. Add the onion, garlic,
curry powder, cinnamon, maple syrup, and red
pepper flakes and cook a few more minutes.
Pour in enough of the vegetable broth to cover
vegetables. Bring to a boil. Reduce heat to low,
cover pot, and simmer 40 minutes. Transfer the
soup to a blender - or use an immersion blender
- and blend until smooth. Return to pot, and mix
in any remaining stock to attain desired
consistency, and season with salt and pepper!
Sprinkle microgreens over the top, and enjoy!