This comforting soup is a perfect blend of sweet potatoes and butternut squash, creating a creamy, rich flavor that warms you up. Topped with sour cream and served with crunchy toasted bread bites, it’s an ideal dish for chilly days!
Ingredients:
2 medium sweet potatoes, peeled and diced
1 medium butternut squash, peeled, seeded, and diced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 teaspoon ground cumin
1 teaspoon ground cinnamon
Salt and pepper, to taste
2 tablespoons olive oil
½ cup sour cream (for serving)
Fresh herbs (like parsley or chives) for garnish (optional)
For the Toasted Bread Bites:
1 loaf of crusty bread (like French or Italian)
2 tablespoons olive oil
1 teaspoon garlic powder
Salt, to taste
Instructions:
Step 1: Roast the Vegetables
• Preheat your oven to 400°F (200°C).
• On a baking sheet, toss the diced sweet potatoes, butternut squash, chopped onion, and minced garlic with 2 tablespoons of olive oil, ground cumin, ground cinnamon, salt, and pepper.
• Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Step 2: Blend the Soup
• In a large pot, add the roasted vegetables and 4 cups of broth. Bring to a simmer over medium heat.
• Blend the soup using an immersion blender or transfer to a blender in batches until smooth. If it’s too thick, add more broth to reach your desired consistency.
Step 3: Make the Toasted Bread Bites
• Slice the bread into bite-sized cubes.
• In a bowl, combine the bread cubes with 2 tablespoons of olive oil, garlic powder, and salt. Toss until evenly coated.
• Spread the bread cubes on a baking sheet and toast in the oven (you can do this while the soup is cooking) for about 10-12 minutes, or until golden brown and crispy.
Step 4: Serve
• Ladle the soup into bowls and top each serving with a dollop of sour cream.
• Garnish with fresh herbs if desired.
• Serve hot with the toasted bread bites on the side.
Enjoy your warm and comforting Roasted Sweet Potato and Butternut Squash Soup! 
