Ingredients: - 1 medium butternut squash, peeled and chopped - 2 medium sweet potatoes, peeled and chopped - 2 tbsp olive oil (for roasting) - Salt and pepper, to taste - 1 medium onion, chopped - 3 cloves garlic, minced - 1 tbsp fresh ginger, grated - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 4 cups vegetable broth - 1/2 cup coconut milk or cashew cream (for serving) Steps: 1. Preheat oven to 400°F (200°C). Toss chopped butternut squash and sweet potatoes with olive oil, salt, and pepper. 2. Roast for 25-30 minutes until fork-tender. 3. In a large pot, heat olive oil over medium heat. 4. Cook chopped onion until soft, about 5-7 minutes. 5. Add minced garlic and grated ginger, cooking until fragrant, 1-2 minutes. 6. Add roasted squash and potatoes to the pot, along with 1 tsp cinnamon, 1/2 tsp nutmeg, 4 cups vegetable broth, and salt to taste. Stir to combine. 7. Blend the soup until smooth, using an immersion blender or a regular blender in batches. 8. Simmer for 10 minutes, then serve with a drizzle of coconut milk or cashew cream. Enjoy!
