📖 Instructions

1. Prep the vegetables: Peel and cube the pumpkin and butternut squash into roughly 1-inch pieces. Dice the onion and mince the garlic. This will ensure even cooking.
2. Sauté aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic tastes bitter!
3. Add squash and pumpkin: Add the cubed pumpkin and butternut squash to the pot. Stir to coat them with the butter and aromatics. Season with salt, pepper, and nutmeg.
4. Simmer: Pour in the chicken broth (or vegetable broth for a vegan option). Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the squash and pumpkin are tender. A fork should easily pierce through the cubes.
5. Blend: Once the vegetables are tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, let the soup cool slightly and then transfer it in batches to a regular blender. Be very cautious when blending hot liquids!
6. Stir in cream cheese: Return the pot to low heat. Add the cream cheese (or vegan cream cheese alternative) and stir until it's completely melted and the soup is creamy and smooth. This usually takes about 2-3 minutes. It adds a lovely tang and richness.
7. Adjust seasoning: Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or a pinch of nutmeg. If you like a bit of heat, a tiny pinch of cayenne pepper works wonders.
8. Garnish and serve: Ladle the soup into bowls and garnish with a swirl of cream, toasted pumpkin seeds, chopped fresh parsley, or a sprinkle of grated Parmesan cheese (if not vegan). Serve hot and enjoy!