Begin by peeling and dicing the butternut squash and sweet potatoes into small cubes for even cooking. Chop the onion and mince the garlic.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Stir in the minced garlic and sauté for an additional minute, stirring constantly to avoid burning.

Add the diced butternut squash and sweet potatoes to the pot. Sprinkle in cumin, ginger, paprika, salt, and pepper. Stir everything together to coat the vegetables in the spices.

Pour in the vegetable broth, ensuring the vegetables are covered. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the sweet potatoes and squash are tender enough to pierce with a fork.

After cooking, remove the pot from heat. Using an immersion blender, blend the soup until it reaches a velvety smooth texture.

If you don’t have an immersion blender, transfer the soup in batches to a countertop blender, being cautious with hot liquids.

Return the blended soup to low heat and taste for seasoning. Add additional salt and pepper if needed, and adjust consistency with more broth or water if you prefer a thinner soup.

Ladle the hot soup into bowls. Add your choice of toppings, such as crème fraîche, pumpkin seeds, or fresh herbs, if desired.