1 lb delicata squash
1 lb butternut squash
2 oz olive oil
4 oz onion, chopped
4 oz carrot, chopped
4 oz celery, chopped
1/2 oz garlic cloves, chopped
1/4 oz jalapeño pepper, seeded & minced
1 tbsp fresh ginger, minced
1/2 tsp garam masala
1/2 can coconut milk
1) Toss the squash in olive oil and season with salt and pepper. In a 350 degree oven, roast until tender and lightly caramelized. Set aside.
2) In a heavy bottomed pot, gently sauté tonions, carrots, celery, garlic and jalapeno over medium heat.
3) When thoroughly cooked, add the ginger, garam masala, coconut milk, water and roasted squash. Bring to a simmer for 30 minutes.
4) Turn off heat and purée carefully using a blender or hand mixer.
Adjust seasoning and serve immediately.