Butternut Squash and Sweet Potato Soup

This one is so easy that when I made it, I totally forgot to post about it. It's rich and creamy and delicious.

1 1.5-lb butternut squash, cubed
1 large sweet potato
small onion, chopped
some garlic, chopped
some olive oil and butter
6 cups vegetable or chicken broth
S+P

Sweat your onion and garlic in oil and butter until tender and add squash and potato. Liberally salt and pepper. Let the vegetables hang out for 10 minutes or so and then add your broth. Cook until everything is soft. With your immersion blender or food processor, puree soup until silky. Next time, I'd add some ginger or some rosemary at the beginning (not to be pureed, though). Yummm.