medium butternut squash
salt and fresh ground pepper
Cut squash in half and scoop out seeds. Poke holes in the yam with a fork. Put both on a pan and roast them in the oven at 400 for about an hour, until they are soft when you stick a fork in them. While roasting, coarsely chop the onion, garlic, and carrot. Saute them in some grapeseed oil in a large stockpot. Then add about 8 cups water, and wait until the squash and yam are ready. Bring the water to a boil and add the squash and yam. Simmer it all for about 30-40 minutes. Then take stick blender and blend well. Simmer again for a while - depending on how much you want to reduce and thicken it. Add salt and pepper to taste.