1largebutternut squashpeeled and cut in to 1 ½ inch chunks
1mediumsweet potatocut in to 1 ½ inch chunks (no need to peel)
4large clovesgarlicsmashed and peeled
8cupsvegetable broth or chicken broth
3inch piecefresh gingerpeeled and finely grated
⅛teaspoonnutmegpreferably freshly grated whole nutmeg on a microplane
½teaspoonfreshly ground black pepper
cashew cream (see recipe notes)or sour cream, optional
pumpkin seedsto taste, optional
Heat a large soup pot over medium heat. Add olive oil, onions, and a pinch of salt. Cook and stir until onion is translucent, about 3 minutes.
Add squash, sweet potato, garlic, and broth to onion mixture and stir. Bring to boil. After 15 minutes, add ginger and stir. Cook 5 to 10 minutes more, or until the squash and sweet potato are tender.
Time to puree the soup. If you have an immersion blender with a stainless steel shaft, you can puree the soup right away in the pot. If you're using a stand blender, wait until the soup cools a bit and then puree it in batches. Add nutmeg, salt, and freshly ground black pepper to taste.
If desired, serve with a swirl of cashew cream or sour cream and a sprinkle of pumpkin seeds.
To make Cashew Cream: soak 1 cup raw cashews in enough water to cover for at least 1 hour and up to 24 hours. Drain cashew water and add cashews to a blender pitcher. Add enough fresh water to cover by 1 inch and blend until smooth