This butternut squash sweet potato soup is the perfect cozy comfort food—naturally sweet, savory, and enriched with cream and caramelized onions for deep flavor.
Arrange butternut squash and sweet potatoes on a roasting tin, season with spices, salt, pepper, and a drizzle of oil..
Bake at 370°F for 30-45 minutes until soft and golden brown.
Blend roasted veggies until smooth using a food processor, blender, or immersion blender. Set aside.
Sauté onions in butter until soft, then add garlic. Stir in roasted veggies and broth, bring to a boil, then reduce heat, add cream, and simmer for 5-10 minutes.
Blend again for extra creaminess (optional).
Garnish with croutons, thyme, or fresh herbs. Enjoy!