Butternut squash soup

Since I had some dental work a couple of days ago, I have been on “soft food”.
Fortunately my love of alternative recipes has been a great help as I have made myself things like avocado and cocoa pudding ; mashed banana and peanut butter pudding ; the usual smoothies, and an odd concoction of canned mushroom soup, mashed potatoes and cottage cheese…
Today is butternut squash soup day.
And I like things simple when possible- so here goes:
1 butternut squash- peel it and chop into cubes
1 sweet potato- same idea
1 large carrot – can you guess what to do with it?
Toss all those cubes into a soup pot and add water to just cover them.
Start your engines and boil til tender.
Add spices you like, mine are:
1/2 teaspoon coriander
1/2 teaspoon ginger
1/4 teaspoon nutmeg( I only had that left)
Once the veggies are tender, purée it and add about 1/4-1/3 cup coconut milk.
Makes 2 bowls for now and a 1 litre jar for later: