Vegetable soups are my go-to comfort food when it’s cold. This butternut squash sweet potato soup blends sweet veggies, savory broth, and warm spices, with a splash of cream and caramelized onions for rich flavor.
Roast butternut squash and sweet potatoes at 370°F for 30-45 minutes until soft and golden.
Blend roasted veggies until smooth using a food processor or immersion blender.
Sauté onions in butter until soft, then add garlic and cook for 1 minute.
Add roasted veggies and broth, bring to a boil, then simmer with cream for 5-10 minutes.
Blend again for a smooth texture (optional).
Garnish with croutons, thyme, or fresh herbs.