Sweet Potato - Squash Soup

1 cup milk

4 medium sweet potatoes

2 winter squash (butternut or acorn)

16 ozs chicken broth

grated fresh ginger

black pepper

Cook potatoes and squash until tender.  Scoop out pulp and mash or puree in a blender with a little broth until smooth.  Add milk, ginger and pepper to taste and enough broth to reach the consistency that you want.  Heat, but do not bring to a boil.