Peel two medium sweet potatoes and cut into coarse cubes.
Peel approximately 400 g / 14 oz of butternut squash, and
Cut into coarse cubes.

Bring some butter to the froth in a large pan
With a little grape seed oil.
Sprinkle with brown sugar, or add a drizzle of maple syrup.

Incorporate the sweet potatoes and the butternut squash to the pan.
Season with some Guérande sea salt.
Add a pinch of cinnamon (optional.)

When the vegetables are soft,
Pour in the can of coconut milk.
Continue with fresh whole milk, until the preparation is completely covered.

Slowly bring to a boil, then lower the heat and simmer.
The soup will be ready when the sweet potatoes and
The butternut squash have melted.

Put the vegetables into the blender.
Slowly add the cooking liquid until
You are satisfied with the consistency.
Taste, and adjust the salt and the cinnamon.