You will need:
1 medium butternut squash
1 large sweet potato
1 Tbsp sage, chopped
1-2 C unsweetened coconut milk
a pinch of allspice
Salt & Pepper to taste
Instructions:
Preheat oven to 425
Cut the squash in half longways and scoop the seeds out.
Peel sweet potato and cut in half .
Sprinkle them both with olive oil, salt, and pepper and roast them cut side up until they are slightly soft.
If you want to roast the seeds, now is a good time to separate the seeds from the stringy squash. Rinse them off and dry them. Then, sprinkle them with olive oil, salt, and pepper and set aside until the oven is free.
When the sweet potato and squash have softened up, take them out and let them cool for a bit. Once you can do it without burning your fingerprints off, cut them into 1 inch cubes. Put the squash, sweet potato, sage, and about 1 cup of coconut milk into a big pot and let it simmer until all of the flavors come together, about 15 minutes.
If you have an immersion blender, use it to puree the soup. If not, scoop it into a regular blender and puree. Move it back into the pot. If the soup seems thick, add more coconut milk until you get it to your desired consistency. Add nutmeg, salt, and pepper, and simmer for a few more minutes until combined.
If you have toasted squash seeds at this point, you can sprinkle them on top of the soup for a nice touch.
Enjoy!
