3 Pound peeled diced Butternut Squash 1 Pound peeled diced Sweet Potato 4 Tablespoon Salt 4 Ounce Olive Oil 3 Tablespoon minced Garlic 1 1/2 Pound diced Yellow Onion 3 Each peeled diced Gala Apple 6 Cup Veg Broth 1 Tablespoon sage, fresh 2 Teaspoon Cinnamon, ground 2 Teaspoon Nutmeg 1 Teaspoon All Spice 1 Tablespoon Ginger, dry ground 13 1/2 Fluid Ounce 1 small can Coconut Milk 2 Teaspoon Black Pepper
Peel and dice your sweet potatoes and butternut squash. toss in a bowl with olive oil and salt, cook in oven at 350 degrees for 10-15 minutes. They should still be firm but slightly roasted. Set aside.
In a large stock pot, heat oil and saute onions and garlic over meduim heat for app. 3 minutes, or until slightly translucent. Add your par-roasted Squash and Sweet Potatoes, saute for an additional 3-4 minutes. Add remaining ingredients except coconut milk to pot. Bring to a boil and simmer for 20-30 minutes or until potatoes are tender. Turn off heat, bermix until smooth, adjust seasoning if needed.
Add Coconut milk and stir in. transfer to 2inch full hotel to cool.