Description
This velvety, creamy soup combines the natural sweetness of butternut squash and sweet potatoes with a touch of cinnamon and cream cheese for extra richness. A perfect fall or winter dish that’s both comforting and flavorful.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 1/2 cup cream cheese
Instructions
- In a large pot, sauté the onion and garlic over medium heat until fragrant.
- Add the butternut squash, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer until vegetables are tender (about 20-25 minutes).
- Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, transfer to a blender in batches.)
- Stir in the ground cinnamon and season with salt and pepper.
- Add the cream cheese and stir until fully melted and incorporated into the soup.
- Serve hot and enjoy!
Notes
- For an extra creamy texture, you can add a bit more cream cheese or a splash of heavy cream.
- If you don’t have an immersion blender, you can use a regular blender, but allow the soup to cool slightly before blending in batches.
- Garnish with fresh herbs or a swirl of cream for a beautiful finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes