Ingredients:

1/2 Large Sweet Potato (diced)
1/2 Large Butternut Squash (diced)
~50ml Coconut Oil
1/4 tsp Ground Cinnamon
1/4 tsp Ground Mace
A generous grind of pepper
500ml Vegetable Stock

Method:

Pre-heat the over to 180C
Peel and dice the Sweet Potato & Butternut Squash.
Melt the coconut oil (approx 20 secs in the microwave)
Coat the cubes with the oil, stick them in a baking tray and bake for approx. 40 mins until tender.
Put them in a blender, add the other ingredients and OBLITERATE!

I used 1 whole Sweet Potato & 1 whole Butternut Squash and froze half.

Result:

A Very thick, filling, mind blowing tasty bowl of soup.