First, let's peel the butternut squash and cut it into pieces.
Chop the onions, sweet potatoes
Preheat the oven to 400 degrees
Put the onions, butternut squash, and sweet potato on the sheet pan and cook it for 25 mins
In a large pot turn it to medium-high heat, add some butter
Add in the onions, sautee until the onions are translucent.
Now toss in the butternut squash and sweet potato and sauteed for a couple of minutes to bring out the sweetness of the butternut squash.
Add in the chicken/vegetable broth
Now bring it to a boil and turn it to simmer and let it cook for about 20 mins.
After the butternut squash and sweet potato are very soft you can use a handheld immersion blender or a food processor and blend until smooth.
Add in the nutmeg, salt, and pepper
Let it simmer for 5 more minutes
Garnish with edible flowers and thyme
Serve when it's still hot!
Enjoy this easy Butternut squash sweet potato Soup on Thanksgiving!