Start by peeling and cubing your butternut squash and sweet potatoes. Chop the onion and mince the garlic.

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes or until it becomes translucent.

Stir in the minced garlic and cook for another minute until fragrant.

Toss in the cubed butternut squash and sweet potatoes, stirring to coat the vegetables with the onion and garlic mixture.

Sprinkle in the ground cumin, smoked paprika, cayenne pepper, salt, and pepper to taste.

Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and cover, allowing it to cook for about 20 minutes, or until the vegetables are tender.

Using an immersion blender, puree the soup until smooth. If using a regular blender, carefully transfer the mixture in batches and blend until you achieve a creamy consistency.

Taste and adjust seasoning as needed, adding more cayenne for extra heat if desired.

Ladle the soup into bowls and add your favorite optional toppings. Enjoy your warm bowl of Spicy Butternut Squash Sweet Potato Soup!