1 2-3# butternut squash (peeled/cut in 1 inch cubes)
1 large sweet potato (peeled/cut in 1/2 inch cubes)
1 can vegetable broth
1 onion (chopped)
1 large garlic clove (minced)
1 tlbs parsley
1 tablespoon basil
a few good shakes of cayanne and white pepper
salt to taste
2 cup water
olive oil
Cook Squash until tender. Drain, and puree in blender with vegetable broth until smooth. In pot, cook onion and garlic in a little olive oil still soft. Add squash mixture and rest of ingrediants. Bring to boil, reduce to simmer and cook until sweet potatos are tender. Adjust seasonings to your taste!