A creamy, comforting soup blending roasted butternut squash and sweet potatoes with warming spices, perfect for chilly autumn and winter nights.

Scale

1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed

2 medium sweet potatoes, peeled and chopped

2 tbsp olive oil

1 large onion, diced

3 garlic cloves, minced

1 tbsp fresh ginger, grated (optional)

5–6 cups vegetable or chicken broth

1–2 tsp red chili flakes or cayenne pepper, to taste

Salt and black pepper, to taste

½ cup coconut milk or heavy cream (optional)

Fresh parsley or cilantro, for garnish

Roasted pumpkin seeds (optional)

1. Heat olive oil in a large pot over medium heat.

2. Add onion and sauté until softened, about 5 minutes.

3. Stir in garlic and ginger and cook 1 minute until fragrant.

4. Add butternut squash and sweet potatoes, season with salt, pepper, and chili flakes; stir to coat.

5. Pour in broth and bring to a gentle boil, then reduce heat, cover, and simmer 25–30 minutes until vegetables are tender.

6. Use an immersion blender to puree soup until smooth (or carefully blend in batches in a countertop blender).

7. Return soup to pot, stir in coconut milk or cream, and heat 2–3 minutes more.

8. Adjust seasoning as needed.

9. Serve hot, garnished with fresh herbs and pumpkin seeds.