The key to this soup lies in selecting fresh, vibrant vegetables that bring both sweetness and earthiness to the bowl. I always seek out butternut squash that feels heavy for its size with smooth skin, and sweet potatoes that are firm without soft spots. Using quality broth, whether homemade or store-bought, makes a surprising difference in depth. Over the years, I’ve learned that fresh spices and aromatics truly elevate simple soups to something special.

• 1 medium butternut squash (about 2 pounds), peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 cup coconut milk or cream (for extra creaminess)
• Fresh parsley or chives, for garnish

Substitution tip: If you prefer, you can swap sweet potatoes for carrots or pumpkin, and the broth can easily be made vegetarian using mushroom or homemade vegetable stock.