Sweet Potato and Butternut Squash Soup with Cream Cheese, Cranberries, and Toasted Bread Bites 🍲🍞

A warm hug in a bowl, perfect for falling temperatures! Comfort food at its finest, ready to share with loved ones!

🍽️ Ingredients 🍽️

- 1 medium onion, chopped  
- 1/2 cup dried cranberries plus more for garnish  
- 1 cup cream cheese, softened  
- 2 cups sweet potatoes, peeled and diced (about 2 medium)  
- 2 tablespoons olive oil (for bread bites)  
- Salt and pepper, to taste  
- 4 slices of bread (French, sourdough, or your choice)  
- 1 teaspoon ground cinnamon  
- 2 cups butternut squash, peeled and diced (about 1 small squash)  
- 4 cups vegetable broth or chicken broth  
- 3 cloves garlic, minced  
- 1/2 teaspoon nutmeg  
- 2 tablespoons olive oil (for the soup)  
- 1/2 teaspoon garlic powder (optional)  

🧑‍🍳 Directions 🧑‍🍳

1. Prepare the Toasted Bread Bites: Preheat your oven to 375°F (190°C). Brush each slice of bread with olive oil and sprinkle with salt, pepper, and garlic powder if you choose to use it. Cut the bread into bite-sized pieces and spread them on a baking sheet. Bake for 10-12 minutes or until golden and crispy. Set aside.  

2. Cook the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.  

3. Add Sweet Potatoes and Squash: Add the diced sweet potatoes and butternut squash to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.  

4. Blend the Soup: Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches. Stir in the softened cream cheese and mix until fully incorporated, then add in the dried cranberries. Finish with cinnamon, nutmeg, salt, and pepper to taste.  

5. Serve: Ladle the soup into bowls and top with additional dried cranberries for a little extra tang. Serve the toasted bread bites on the side for dipping.  

🍎 Nutritional Information 🍎  

Approximate per serving (based on 6 servings):  
- Calories: 320  
- Carbohydrates: 45g  
- Protein: 6g  
- Fat: 14g  
- Fiber: 7g  

💡 Tips and Tricks 💡  

- For a vegan version, substitute cream cheese with a vegan cream cheese alternative.  
- Add a sprinkle of pumpkin seeds or chopped nuts for extra crunch!  
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.  

⏳ Preparation time: 15 minutes | Cooking time: 30 minutes | Serving: 6.