Adapted from Roasted Butternut Squash Sweet Potato Soup
1 small to medium butternut or acorn squash
1 medium sweet potato
1 tablespoon olive oil
1 medium yellow onion, chopped
1 cup peeled and chopped carrots
3 garlic cloves, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon chili powder
1/2 teaspoon Kosher salt
Freshly ground pepper, to taste
2 cups low-sodium vegetable stock
2 cups water
2 tablespoons maple syrup
Preheat oven to 400 degrees F. Place squash on a large foil-lined baking sheet and poke with a fork in various places. Wrap sweet potato in foil and put on baking sheet. Roast squash and sweet potato until soft, about 40 to 45 minutes for the squash and about 15 to 20 minutes for the sweet potato. When ready, remove from oven and let rest until cool enough to handle.
Heat olive oil in a large pot over medium-high heat. When oil is hot, add onions and carrots and cook, stirring occasionally, until the onions are translucent and soft, about 5 minutes.
Reduce heat to medium. Add the minced garlic, cinnamon, ginger, chili powder, salt, and pepper and stir for one minute until fragrant.
Add stock and water to the pot and stir.
Remove and discard cooled sweet potato skins and place sweet potato flesh in the pot.
Cut squash in half (lengthwise if using a butternut squash). Scoop out the seeds and set aside or discard. Scoop squash flesh and transfer to soup pot.
Bring soup to a boil; lower heat and simmer covered for 10 minutes. Remove from heat.
Using an immersion blender, puree soup until smooth. Taste and add more seasoning if needed. Serve hot.