2 med-smallish butternut squashes
3 sweet potatoes
1-2 cups water and/or almond milk and/or veggie stock
1 cup coconut milk (the creamy stuff in the can, not the "beverage" in the carton in the refrigerated section. big difference.)
2 tbsp low sodium veggie broth powder (if you hadn't used stock as your liquid, i used frontier)
1 can chickpeas (15 oz. or so)
bake the butternuts at 350 (cut in half, guts removed, face down on pan) and 3 sweet potatoes (whole. feel free to cover these loosely, but it's not a big deal.) for 45 minutes to an hour. (until soft) you might have to take the sweet potatoes out earlier than the squashes. they shouldn't be completely squishy.
let cool until you can handle them. scrape out the squash innards and blend with the liquids (use more if you need more moisture for your blender. you may also need to blend this in 2 separate batches.) until very smooth and creamy. put into pot. it shouldn't easily slosh around. it should be thick. add veggie broth powder and mix.
dice the sweet potatoes (i took the peel off, but that's up to you it'll probably slide off anyway while chopping.) add to the puree in the pot, add the chickpeas and cook until warmed through, stirring constantly.
serve with "buttered" cornbread. (mine was from quick & easy vegan celebrations by alicia simpson. [not gluten-free])