Winter Squash & Yam Soup

This is my own recipe, which I whipped up from various ingredients I had on hand. The bold, creamy flavor makes this naturally sweet soup the perfect side dish or first course. I love the taste of the goodness of the Earth in the cold autumn and winter months.

2 small winter squash (about 6 cups of flesh)
2 yams (about 3 cups)
1 1/2 cups fresh carrot juice
1 1/2 cups coconut milk
1 1/2 cups milk
Vegetable stock (add as needed for liquid)
1 small onion, chopped
4 cloves garlic, crushed
2T olive oil
Salt & Pepper (to taste)
1 T ginger, crushed
1/2 tsp coriander, ground
Dash of ground cloves
1/2 tsp cinnamon
1/2 tsp turmeric
1 crushed dry red pepper

Bake the yams and halved squash (seeds removed) on a cookie sheet for about an hour. While they cook, saute the onions and garlic in the olive oil over medium heat in a large pot until the onion is clear. Add all of the seasonings to the onions. Slowly add the carrot juice, coconut milk, and milk, stirring constantly until hot. Remove from heat.

Scoop out squash and yam from skins and add to the large pot with other ingredients. Puree the soup a little at a time in a blender until smooth. Reheat in the pot until hot. Adjust seasonings, salt and pepper if desired. Serve hot in small portions.