Cream of pumpkin and sweet potato (no gluten free, lactose free)

ingredients:

- 1 sweet potato
- 1 butternut squash
- salt, pepper
- fresh parsley
- a can of coconut milk (light)
- a little fat for frying


Cook squash in the oven (150 degrees).
Hollow out the seeds, transfer the pulp into a separate bowl.
In a saucepan heat the fat.
Fry sweet potato cut into pieces.
Add pumpkin, chopped parsley and coconut milk.
Season to taste.
Blend and if it is too thick you can add water or more coconut milk/water.